PHYSICAL, RHEOLOGICAL AND CHEMICAL PROPERTIES OF BANANAS DURING RIPENING

被引：23
作者：
CHARLES, RJ [1 ]
TUNG, MA [1 ]
机构：
[1] UNIV BRITISH COLUMBIA,DEPT FOOD SCI,VANCOUVER,BRITISH COLUMBI,CANADA
来源：
JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1973.tb01453.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：456 / 459
页数：4
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