Mechanical Properties of Tomatoes Subjected to an Induced Compression during Storage
Author:
Affiliation:
1. Instituto Federal do Sudeste de Minas Gerais; Campus Manhuaçu, BR 116, km 593 Manhuaçu-MG Brazil
2. Universidade Federal de Viçosa; Viçosa MG Brazil
3. Universidade Federal de Mato Grosso; Sinop MT Brazil
Funder
CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico) of Brazil
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12129/fullpdf
Reference38 articles.
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2. Andrade Júnior , V.C. 1999 Avaliação do potencial produtivo e da firmeza pós-colheita de frutos em híbridos de tomateiro
3. Determination of acceptable firmness and colour values of tomatoes;Batu;J. Food Eng.,2004
4. Texture, Viscosity, and Food
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