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
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
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
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