Affiliation:
1. Division of Food Technology, Food and Drug Administration, Washington, D.C. 20204
Abstract
Abstract
Authentic data are presented on the chemical composition of Mexican pineapple. Samples were analyzed for total soluble solids, ash, K20, P2O5, invert sugar, sucrose, protein, acidity (as anhydrous citric acid), insoluble solids, Na20, and amino acids. The data are presented for 18 samples (10 canned and 9 fresh).
Publisher
Oxford University Press (OUP)
Cited by
1 articles.
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1. HPLC determination of organic acids in pineapple juices and nectars;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1994-01