VISCOSITY REDUCTION AND PREVENTION OF BROWNING IN THE PREPARATION OF CLARIFIED BANANA JUICE-Reference-Cited by-同舟云学术

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VISCOSITY REDUCTION AND PREVENTION OF BROWNING IN THE PREPARATION OF CLARIFIED BANANA JUICE

Published:1991-07 Issue:3 Volume:14 Page:209-218
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

KOFFI E. K.,SIMS C. A.,BATES R. P.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1991.tb00062.x/fullpdf

Reference22 articles.

1. AFRIQUE AGRICULTURE . 1989 . Dossier Cote d'Ivoire. No. 165.

2. ANON . 1972 . Banana ripening guide, Circular B, CSIRO.

3. ANON . 1981 . Bibliografia corta sobre jugos (33 referencias: 1961-79) . 4 pp.UPEB (Union de Paises Exportadores de Banano), Panama.

4. H. R. BARNELL, 1943 . Hemicellulose metabolism of the banana fruit during storage and ripening. Annals of Botany, N.S. 7, 297 -323 .

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