JAMS AND PRESERVES | Methods of Manufacture-Reference-Cited by-同舟云学术

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JAMS AND PRESERVES | Methods of Manufacture

Published:2003 Issue: Volume: Page:3409-3415
ISSN:
Container-title:Encyclopedia of Food Sciences and Nutrition
language:
Short-container-title:

Author:

Smith D.A.

Publisher

Elsevier

Reference15 articles.

1. Evaluation of various methods for measurement of pectin content in jams;Carbonell;Journal of the Association of Official Analytical Chemists,1989

2. Rheological behavior of sheared jams, relation with fruit content;Carbonell;Journal of Texture Studies,1991

3. Commercial Fruit and Vegetable Products;Cruess,1958

4. The Technology of Food Preservation;Desrosier,1977

5. Pectin Selection and Proper Use;Ehrlich,1977

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