RELATIONSHIPS AMONG CELL-WALL CONSTITUENTS, CALCIUM AND TEXTURE DURING CUCUMBER FERMENTATION AND STORAGE

被引：41

作者：

TANG, HCL ^{[1
]}

MCFEETERS, RF ^{[1
]}

机构：

[1] N CAROLINA AGR RES SERV,DEPT FOOD SCI,RALEIGH,NC 27650

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14789.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：66 / 70

页数：5

共 31 条

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[3]

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[4]

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BUESCHER, RW ;

HUDSON, JM ;

ADAMS, JR .

[6]

COLLINS JL, 1963, MARYLAND U AGR EXP A, V130

[7]

DE MAN J. C., 1960, JOUR APPL BACT, V23, P130, DOI 10.1111/j.1365-2672.1960.tb00188.x

[8]

DOESBURG JJ, 1965, PECTIC SUBSTANCES FR, P54

ENGLISH, PD ;

JURALE, JB ;

ALBERSHEIM, P .

[10]

Etchells J.L., 1973, PICKLE PAK SCI, V3, P4