Sensory, Physical and Chemical Properties of Canned Peaches-Reference-Cited by-同舟云学术

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Sensory, Physical and Chemical Properties of Canned Peaches

Published:1982-01 Issue:1 Volume:47 Page:317-318
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LIN R. R.,RAO V. N. M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb11088.x/fullpdf

Reference16 articles.

1. EFFECTS OF RIPENESS AND POST-HARVEST TREATMENTS ON THE FIRMNESS, ACIDITY AND CANNING CHARACTERISTICS OF BABYGOLD #6 PEACHES

2. IS RHEOLOGY ENOUGH FOR FOOD TEXTURE MEASUREMENT?

3. TEXTURE OF TEMPERATE FRUITS

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensory Analysis of Fruit and Fermented Fruit Product Flavors;Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition;2012-05-10

2. CONSUMER PREFERENCE AND MECHANICAL PROPERTY ASSESSMENT OF MAINE WILD BLUEBERRIES FOR THE FRESH PACK MARKET;Journal of Food Quality;1999-12

3. SENSORY AND TEXTURAL EVALUATION OF MAINE WILD BLUEBERRIES FOR THE FRESH PACK MARKET;Journal of Texture Studies;1998-08

4. Relationships between the textural changes and the contents of calcium, magnesium ions, and non-freezing water in the alcohol-insoluble solids of snap bean pods during cooking processes;Food Chemistry;1996-01

5. INTERRELATIONSHIPS BETWEEN SENSORY AND MECHANICAL CHARACTERISTICS OF CANNED PEACHES;Journal of Texture Studies;1994-06

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