COMPARISON OF PHYSICAL METHODS FOR ESTIMATING THE MATURITY OF RAW, FROZEN AND COOKED PEAS-Reference-Cited by-同舟云学术

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COMPARISON OF PHYSICAL METHODS FOR ESTIMATING THE MATURITY OF RAW, FROZEN AND COOKED PEAS

Published:1980-12 Issue:4 Volume:11 Page:379-388
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

RUTLEDGE P. J.,BOARD P. W.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1980.tb01316.x/fullpdf

Reference7 articles.

1. The Chemistry and Technology of the Preservation of Green Peas

Cited by 5 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. Effect of additional inoculation with Rhizobium leguminosarum on vegetable pea plants;Vegetable crops of Russia;2024-07-09

2. RELEVANT MEASUREMENTS OF GREEN PEA TEXTURE;Journal of Food Quality;2001-06

3. CHANGES IN THE CHEMICAL AND SENSORY QUALITY OF GREEN PEAS DURING DEVELOPMENT;Agri-Food Quality II;1999

4. Prediction of sensory quality by near infrared reflectance analysis of frozen and freeze dried green peas (Pisum sativum);Journal of the Science of Food and Agriculture;1990

5. Sensory and Chemical/Physical Quality Criteria of Frozen Peas Studied by Multivariate Data Analysis;Journal of Food Science;1986-05

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