ShareTexture and pectic composition differences in raw, cooked and frozen-thawed Chinese cabbages due to leaf position.
Author(s) : FUCHIGAMI M., HYAKUMOTO N., MIYAZAKI K.
Type of article: Article
Details
- Original title: Texture and pectic composition differences in raw, cooked and frozen-thawed Chinese cabbages due to leaf position.
- Record ID : 1996-0308
- Languages: English
- Source: Ital. J. Food Sci. - vol. 60 - n. 1
- Publication date: 1995/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Vegetables
- Keywords: Thawing; Chemical composition; Cabbage; Texture; Cooking; Freezing
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Programmed freezing affects texture, pectic com...
- Author(s) : FUCHIGAMI M., HYAKUMOTO N., MIYAZAKI K.
- Date : 1995/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 1
View record
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Programmed freezing affects texture, pectic com...
- Author(s) : FUCHIGAMI M., HYAKUMOTO N., MIYAZAKI K.
- Date : 1995/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 1
View record
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EFFECTS OF FREEZING, THAWING, AND COOKING ON TH...
- Author(s) : SAPERS G. M.
- Date : 1984/01
- Languages : English
- Source: J. am. Soc. hortic. Sci. - vol. 109 - n. 1
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Chinese cabbage midribs and leaves physical cha...
- Author(s) : FUCHIGAMI M., MIYAZAKI K., HYAKUMOTO N., NOMURA T., SASKI J.
- Date : 1995/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 6
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Frozen carrots texture and pectic components as...
- Author(s) : FUCHIGAMI M., MIYAZAKI K., HYAKUMOTO N.
- Date : 1995/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 1
View record