CALCIUM AND OXALATE IONS EFFECT ON TEXTURE OF CANNED APRICOTS

被引：8

作者：

MOHAMMAD.AA

LUH, BS

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1968.tb03662.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：493 / &

共 11 条

[1]

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[2]

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[3]

HOOS J. W., 1956, FOOD RES, V21, P571

[4]

Kertesz Z. I., 1951, PECTIC SUBSTANCES

[5]

LUH B. S., 1959, FOOD RES, V24, P305

[6] TEXTURE AND PECTIN CHANGES IN CANNED APRICOTS [J].

LUH, BS ;

DASTUR, KD .

MCCLENDON, JH ;

SOMERS, GF .

[8] COLORIMETRIC DETERMINATION OF PECTIC SUBSTANCES [J].

MCCOMB, EA ;

MCCREADY, RM .

[9] EXTRACTION AND DETERMINATION OF TOTAL PECTIC MATERIALS IN FRUITS [J].

MCCREADY, RM ;

MCCOMB, EA .

[10]

POSTLMAYR HL, 1956, FOOD TECHNOL-CHICAGO, V10, P618