TEXTURE CHANGES IN FROZEN MONTMORENCY CHERRIES-Reference-Cited by-同舟云学术

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TEXTURE CHANGES IN FROZEN MONTMORENCY CHERRIES

Published:1957-05 Issue:3 Volume:22 Page:300-302
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

GEE MILDRED,MCCREADY R. M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1957.tb17014.x/fullpdf

Reference3 articles.

1. 1. C. Hinton, It. Fruit Pectins , p. 27 , 1940 , Chemical Publishing Co., New York.

2. Determination of Acetyl in Pectin and in Acetylated Carbohydrate Polymers

Cited by 6 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. Antifreeze peptide pretreatment minimizes freeze-thaw damage to cherries: An in-depth investigation;LWT;2017-10

2. Physiological and biochemical changes relating to postharvest splitting of sweet cherries affected by calcium application in hydrocooling water;Food Chemistry;2015-08

3. Pectic substances of cherry fruits;Phytochemistry;1982-01

4. TEXTURE MODIFICATION OF PROCESSED APPLE SLICES BY A POSTHARVEST HEAT TREATMENT;Journal of Food Science;1979-07

5. Frozen Fruits and Vegetables: Their Chemistry, Physics, and Cryobiology;Advances in Food Research;1979

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