The firmness of stored tomatoes (cv. Tradiro). 2. Kinetic and Near Infrared models to describe pectin degrading enzymes and firmness loss
| Autor: | Van Dijk, C., Boeriu, C., Stolle-Smits, T., Tijskens, L.M.M. |
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| Zdroj: | In Journal of Food Engineering December 2006 77(3):585-593 |
| Databáze: | ScienceDirect |
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