Dependence of the consistency of tomato concentrates on their pectin content
1983
Reszko, D. (Inst. Przemyslu Fermentacyjnego, Warszawa (Poland))
The investigation comprised: determination of pectin content in tomato concentrate by the method of Dietz, comparison of the obtained for the tomato concentrate consistency by the method of Brookfield and that of Bostwick. The pectin content was found to influence the consistency of tomato concentrate produced by the "cold-break" procedure
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书目信息
页码
pp. 89-101
其它主题
Evaluacion; Pulpas de frutas; Pectine / propriete physico-chimique; Pulpe de fruit; Pectinas / propiedades fisico-quimicas
语言
抛光
注释
12 ref. Summaries (En, Pl, Ru)
类型
Summary
1986-08-15
AGRIS AP