ShareMECHANICAL PROPERTIES AND TEXTURE OF STORED APPLES.
Author(s) : HOLT J. E., SCHOORL D.
Type of article: Article
Summary
STUDY, BY PHYSICAL OR ORGANOLEPTIC MEASUREMENTS OF THE DEVELOPMENT OF TEXTURE COMPONENTS AND MECHANICAL PROPERTIES OF THREE APPLE CULTIVARS BETWEEN 0- AND 18-WEEK STORAGE. FRACTURE AND BOUNDARY TENSILE STRENGTH ARE THE TWO MOST REPRESENTATIVE MAGNITUDES FOR THE MEASUREMENT OF FRUIT DETERIORATION.
Details
- Original title: MECHANICAL PROPERTIES AND TEXTURE OF STORED APPLES.
- Record ID : 1986-0637
- Languages: English
- Source: J. Texture Stud. - vol. 15 - n. 4
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Mechanical property; Deterioration; Texture; Chilling; Organoleptic property; Apple
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