IDENTIFICATION OF THE MAIN TEXTURAL CHARACTERISTICS OF CANNED PEACHES AND THE EFFECTS OF PROCESSING VARIABLES-Reference-Cited by-同舟云学术

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IDENTIFICATION OF THE MAIN TEXTURAL CHARACTERISTICS OF CANNED PEACHES AND THE EFFECTS OF PROCESSING VARIABLES

Published:1994-12 Issue:4 Volume:25 Page:383-402
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

APOSTOLOPOULOS C.,BRENNAN J. G.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1994.tb00769.x/fullpdf

Reference16 articles.

1. A. ANZALDUA-MORALES, 1982 . Texture of Fibrous Fruits and Vegetables. Ph.D. Thesis , University of Reading, UK.

2. C. APOSTOLOPOULOS, 1991 . Interrelationships between physical properties, processing variables and sensory characteristics of peach fruit. Ph.D. Thesis , University of Reading, UK.

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

Cited by 1 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 thermal processing on the texture of canned apricots;International Journal of Food Science and Technology;2002-06

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