Thermal and Calcium Pretreatment Affects Texture, Pectinesterase and Pectic Substances of Frozen Sweet Cherries
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb04418.x/fullpdf
Reference28 articles.
1. Effect of various thermal pre-treatments on the texture of frozen cherries (Prunus avium L.). Related enzyme activities
2. Mechanical assessment of texture of sweet cherries: Effects of freezing
3. Effect of Calcium Pretreatments on the Texture of Frozen Cherries. Role of Pectinesterase in the Changes in the Pectic Materials
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