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Results: 1-7 |
Results: 7
THERMAL-STABILITY OF METMYOGLOBIN IN A MODEL SYSTEM
Authors: TOMICKI P JACKMAN RL STANLEY DW
Citation: P. Tomicki et al., THERMAL-STABILITY OF METMYOGLOBIN IN A MODEL SYSTEM, Lebensmittel-Wissenschaft + Technologie, 29(5-6), 1996, pp. 547-551
TOMATO PERICARP TISSUE RESONANCE AND ITS USE IN TEXTURE EVALUATION
Authors: JACKMAN RL TREGUNNO NB GOFF HD STANLEY DW
Citation: Rl. Jackman et al., TOMATO PERICARP TISSUE RESONANCE AND ITS USE IN TEXTURE EVALUATION, Journal of texture studies, 27(6), 1996, pp. 643-654
PERSPECTIVES IN THE TEXTURAL EVALUATION OF PLANT FOODS
Authors: JACKMAN RL STANLEY DW
Citation: Rl. Jackman et Dw. Stanley, PERSPECTIVES IN THE TEXTURAL EVALUATION OF PLANT FOODS, Trends in food science & technology, 6(6), 1995, pp. 187-194
TOMATO POLYGALACTURONASE EXTRACTABILITY
Authors: JACKMAN RL GIBSON HJ STANLEY DW
Citation: Rl. Jackman et al., TOMATO POLYGALACTURONASE EXTRACTABILITY, Journal of food biochemistry, 19(2), 1995, pp. 139-152
CREEP-BEHAVIOR OF TOMATO PERICARP TISSUE AS INFLUENCED BY AMBIENT-TEMPERATURE RIPENING AND CHILLED STORAGE
Authors: JACKMAN RL STANLEY DW
Citation: Rl. Jackman et Dw. Stanley, CREEP-BEHAVIOR OF TOMATO PERICARP TISSUE AS INFLUENCED BY AMBIENT-TEMPERATURE RIPENING AND CHILLED STORAGE, Journal of texture studies, 26(5), 1995, pp. 537-552
CHILLING-ASSOCIATED SOFTENING OF TOMATO FRUIT IS RELATED TO INCREASEDPECTINMETHYLESTERASE ACTIVITY
Authors: MARANGONI AG JACKMAN RL STANLEY DW
Citation: Ag. Marangoni et al., CHILLING-ASSOCIATED SOFTENING OF TOMATO FRUIT IS RELATED TO INCREASEDPECTINMETHYLESTERASE ACTIVITY, Journal of food science, 60(6), 1995, pp. 1277-1281
INFLUENCE OF THE SKIN ON PUNCTURE PROPERTIES OF CHILLED AND NONCHILLED TOMATO FRUIT
Authors: JACKMAN RL STANLEY DW
Citation: Rl. Jackman et Dw. Stanley, INFLUENCE OF THE SKIN ON PUNCTURE PROPERTIES OF CHILLED AND NONCHILLED TOMATO FRUIT, Journal of texture studies, 25(2), 1994, pp. 221-230
Risultati: 1-7 |