EFFECTS OF STORAGE TIME AND STATIC PRELOADING ON THE RHEOLOGY OF POTATO TISSUE

被引：28

作者：

BRUSEWITZ, GH

PITT, RE

GAO, Q

机构：

[1] CORNELL UNIV, DEPT AGR & BIOL ENGN, ITHACA, NY 14853 USA

[2] OKLAHOMA STATE UNIV, DEPT AGR ENGN, STILLWATER, OK 74078 USA

来源：

关键词：

D O I：

10.1111/j.1745-4603.1989.tb00439.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：267 / 284

页数：18

共 27 条

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[4] CHAPPELL TW, 1968, T AM SOC AGR ENG, V11, P612
[5] CHEN P, 1972, T ASAE, V15, P1103
[6] DATTA AK, 1982, 826007 AM SOC AGR EN
[7] DEBAERDEMAEKER JG, 1978, 783057 AM SOC AGR EN
[8] HAMANN D, 1983, PHYSICAL PROPERTIES
[9] Hamann D. D., 1969, Transactions. American Society of Agricultural Engineers, V12, P170
[10] HUNTER JH, 1986, ENG POTATOES