HEAT TREATMENTS AND THE TEXTURE AND PECTINS OF RED TART CHERRIES
1974; Wiley; Volume: 39; Issue: 6 Linguagem: Inglês
10.1111/j.1365-2621.1974.tb07354.x
ISSN1750-3841
Autores Tópico(s)Postharvest Quality and Shelf Life Management
ResumoJournal of Food ScienceVolume 39, Issue 6 p. 1203-1205 HEAT TREATMENTS AND THE TEXTURE AND PECTINS OF RED TART CHERRIES J. P. VAN BUREN, J. P. VAN BUREN Dept of Food Science & Technology, Cornell University, Geneva, NY 14456Search for more papers by this author J. P. VAN BUREN, J. P. VAN BUREN Dept of Food Science & Technology, Cornell University, Geneva, NY 14456Search for more papers by this author First published: November 1974 https://doi.org/10.1111/j.1365-2621.1974.tb07354.xCitations: 17AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume39, Issue6November 1974Pages 1203-1205 RelatedInformation
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