Improved firmness in calcified diced tomatoes by temperature activation of pectin methylesterase
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 70, no. 5 (2005), p. C342-347 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 00881cab#a22003134c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID093821 | ||
| 003 | OAG | ||
| 008 | 060912s2005 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Anthon, Gordon E. |
| 245 | 1 | 0 | |a Improved firmness in calcified diced tomatoes by temperature activation of pectin methylesterase |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Tomate |
| 650 | # | 4 | |a Lycopersicon esculentum |
| 650 | # | 4 | |a Productos procesados |
| 650 | # | 4 | |a Alimentos |
| 650 | # | 4 | |a Dureza |
| 650 | # | 4 | |a Textura |
| 650 | # | 4 | |a Calcio |
| 650 | # | 4 | |a Pectinas |
| 653 | # | # | |a Firmeza |
| 700 | 1 | # | |a Blot, Lucille |
| 700 | 1 | # | |a Barrett, Diane M. |
| 773 | 0 | # | |t Journal of food science |g v. 70, no. 5 (2005), p. C342-347 |
| 999 | # | # | |a Clara |
