Effect of pectinmethylesterase infusion methods and processing techniques on strawberry firmness

Effect of pectinmethylesterase infusion methods and processing techniques on strawberry firmness

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Duvetter, Thomas, Fraeye, Ilse, Van Hoang, Tuyen, Van Buggenhout, Sandy, Verlent, Isabel, Smout, Chantal, Van Loey, Ann, Hendrickx, Marc
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 6 (2005), p. S383-388
Materias:	Fresa Dureza Procesamiento Pectinesterasas Frutilla Firmeza
Publicación relacionada:	Contenido en: Journal of food science

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