Zobrazeno 1 - 4
of 4
pro vyhledávání: '"D. McG. McBEAN"'
Publikováno v:
International Journal of Food Science & Technology. 8:391-405
Summary Storage experiments were done at 25°C, 75% r.h. to assess the relative importance of the mechanisms by which SO2 is lost from dried apricots having a moisture content of 25% and packaged in pouches that were (a) highly permeable and (b) impe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6330143cda97d4e01d526bbeedde99f2
https://doi.org/10.1111/j.1365-2621.1973.tb01726.x
https://doi.org/10.1111/j.1365-2621.1973.tb01726.x
Autor:
D. McG. McBEAN, G. G. Coote
Publikováno v:
American Potato Journal. 51:165-169
Color, texture and flavor were scored and specific gravity and dry matter contents were determined over a 13-year period on 262 varietal samples of potatoes grown in Australia. Statistical analyses of these results showed highly significant differenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fda41cc8f689dd5053c46bb60b26bd45
https://doi.org/10.1007/bf02851382
https://doi.org/10.1007/bf02851382
Autor:
Joan M Bain, D Mcg Mcbean
Publikováno v:
Australian Journal of Biological Sciences. 20:895
Wax on the surface of prune plums, sampled from 2 weeks before fruit was mature until 2 weeks after, was shown by electron microscopy, using the carbon� replica technique, to occur in a two-layer structure. The iruier layer consisted of a matrix of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6516be98790367457548ec42942e171d
https://doi.org/10.1071/bi9670895
https://doi.org/10.1071/bi9670895
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