THERMAL-DEGRADATION OF TEXTURE IN APPLES

被引：20

作者：

ANANTHESWARAN, RC ^{[1
]}

MCLELLAN, MR ^{[1
]}

BOURNE, MC ^{[1
]}

机构：

[1] CORNELL UNIV,NEW YORK STATE AGR EXPT STN,DEPT FOOD SCI & TECHNOL,GENEVA,NY 14456

来源：

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13029.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1136 / 1138

页数：3

共 17 条

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[2]

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BOURNE, MC ;

KENNY, JF ;

BARNARD, J .

[4] TEXTURE PROFILE OF RIPENING PEARS [J].

BOURNE, MC .

[5]

BOURNE MC, 1978, FOOD TECHNOL-CHICAGO, V32, P62

[6]

BOURNE MC, 1974, J CANADIAN I FOOD SC, V7, P11

[7]

FLETCHER SW, 1971, T ASAE, V14, P14

[8]

Holdsworth S.D, 1979, EFFECTS HEATING FOOD

[9] KINETICS OF THERMAL SOFTENING OF VEGETABLES [J].

HUANG, YT ;

BOURNE, MC .

[10]

LABELLE RL, 1973, MEAN DATE HARVEST AP