Pineapple fruit: morphological characteristics, chemical composition and sensory analysis of red Spanish and Smooth Cayenne cultivars-Reference-Cited by-同舟云学术

Pineapple fruit: morphological characteristics, chemical composition and sensory analysis of red Spanish and Smooth Cayenne cultivars

Published:1995-01 Issue:1 Volume:53 Page:75-79
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bartolomé Ana P.,Rupérez Pilar,Fúster Carmen

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Total dietary fiber in foods. Method 43, A14-A20;AOAC;J. Assoc. Off. Anal. Chem.,1985

2. Alteraciones bioquímicas, fisicoquímicas y de la pared celular de piña tropical (Ananas comosus) producidas por la congelación y conservation posterior;Bartolomé,1992

3. Dietary fibre in pineapple fruit;Bartolomé,1992

4. Pineapple;Bartolomew,1986

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