| Autor: |
Thybo, Anette K., Martens, Helle J. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Jul/Aug98, Vol. 63 Issue 4, p692, 4p, 19 Black and White Photographs, 3 Graphs |
| Abstrakt: |
Presents information on a study which investigated the textural quality of steam cooked, vacuum packed potatoes. Measurement of textural characteristics by uniaxial compression; Use of analysis of variance to determine the differences in texture between cooking processes; Results of the study. |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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