RHEOLOGY OF APPLE SAUCE - EFFECT OF APPLE CULTIVAR, FIRMNESS, AND PROCESSING PARAMETERS

被引：39

作者：

RAO, MA

COOLEY, HJ

NOGUEIRA, JN

MCLELLAN, MR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10864.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：176 / 179

页数：4

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