QUALITY EVALUATION OF TOMATO PULP

被引：10

作者：

PORRETTA, S ^{[1
]}

POLI, G ^{[1
]}

RONDELLI, M ^{[1
]}

ZANANGELI, G ^{[1
]}

机构：

[1] UNIV PARMA,DEPT HLTH,I-43100 PARMA,ITALY

来源：

FOOD CHEMISTRY | 1993年 / 47卷 / 04期

关键词：

D O I：

10.1016/0308-8146(93)90181-E

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The physicochemical properties of tomato pulp (i.e. crushed, diced or chopped tomatoes with about 30% tomato juice as packing medium) and the contribution of various analytical parameters to some sensory attributes were evaluated. In addition, discriminant analysis was used to obtained a sensory classification model based solely on physical and chemical parameters.

引用

页码：379 / 386

页数：8