FACTORS INFLUENCING TIME TO BREAKDOWN (TTB) OF COOKED POTATO TISSUE

被引：12

作者：

IRITANI, WM

POWERS, MJ

HUDSON, L

WELLER, L

机构：

来源：

AMERICAN POTATO JOURNAL | 1977年 / 54卷 / 01期

关键词：

D O I：

10.1007/BF02857223

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：23 / 32

页数：10

共 27 条

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[3] POTATO EXTRACTIVES AND SLOUGHING OF POTATO TISSUE
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LETOURNE.DJ
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[6] IRITANI WM, 1974, AM POTATO J, V51, P119, DOI 10.1007/BF02851344
[7] SHEAR PRESS DETERMINATIONS OF RAW PRODUCT AS A POSSIBLE TOOL FOR QUALITY MEASUREMENT OF POTATOES
IRITANI, WM
TODD, EG
WELLER, L
[J]. AMERICAN POTATO JOURNAL, 1971, 48 (10): : 359 - &
[8] IRITANI WM, 1974, AM POTATO J, V51, P90, DOI 10.1007/BF02852017
[9] LANCASTER MC, 1932, J HOME ECON, V24, P262
[10] LETOURNEAU D, 1962, FOOD TECHNOL-CHICAGO, V16, P135