EFFECT OF TEMPERATURE ON THE SERUM VISCOSITY OF TOMATO JUICE

被引：16

作者：

CARADEC, PL ^{[1
]}

NELSON, PE ^{[1
]}

机构：

[1] PURDUE UNIV,DEPT FOOD SCI,W LAFAYETTE,IN 47907

来源：

关键词：

D O I：

10.1111/j.1365-2621.1985.tb10511.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1497 / 1498

页数：2

共 8 条

CRANDALL, PG ;

NELSON, PE .

[2] VISCOSITY AS AFFECTED BY VARIOUS CONSTITUENTS OF TOMATO JUICE [J].

FODA, YH ;

MCCOLLUM, JP .

[3]

HAND DB, 1955, FOOD TECHNOL-CHICAGO, V9, P228

[4]

KERTESZ ZI, 1944, NEW YORK AGR EXP STA, V272, P2

[5]

LUH BS, 1971, J FOOD SCI, V36, P1039

[6]

MIERS JC, 1967, FOOD TECHNOL-CHICAGO, V21, P923

[7]

RICA A, 1983, COMMUNICATION

[8]

1983, COMPUTER PROGRAM ONE