Texture of parenchymatous plant tissue: a comparison between tensile and other instrumental and sensory measurements of tissue strength and juiciness-Reference-Cited by-同舟云学术

Texture of parenchymatous plant tissue: a comparison between tensile and other instrumental and sensory measurements of tissue strength and juiciness

Published:1997-06 Issue:2 Volume:11 Page:63-72
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Harker F.Roger,Stec Margaret G.H.,Hallett Ian C.,Bennett Carey L.

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference24 articles.

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2. Studies on punch testing of apples;Bourne;Food Technol.,1965

3. Texture evaluation of horticultural crops;Bourne;HortScience,1980

4. Food texture and viscosity: concept and measurement;Bourne,1982

5. Changes in water soluble polyuronides in the pulp tissue of ripening ‘Bosc’ pears following cold storage in air or in 1% oxygen;Chen;J. Am. Soc. Hortic. Sci.,1985

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