INSTRUMENTAL MEASURES OF TEXTURE OF TOMATO FRUIT AND THEIR CORRELATION WITH PROTOPECTIN CONTENT - EFFECT OF FRUIT SIZE AND STAGE OF RIPENESS

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作者：
ADEGOROYE, AS
JOLLIFFE, PA
TUNG, MA
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1988年 / 25卷 / 02期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：72 / 74
页数：3
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