Nondestructive measurement of peel gloss and roughness to determine tomato fruit ripening and chilling injury
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 61, no. 2 (1996), p. 383-387 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00849cab#a22002894c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID075791 | ||
| 003 | OAG | ||
| 008 | 990305s1996 ||| | |||| 0 eng d | ||
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| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Nussinovitch, A. |
| 245 | 1 | 0 | |a Nondestructive measurement of peel gloss and roughness to determine tomato fruit ripening and chilling injury |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Tomate |
| 650 | # | 4 | |a Lycopersicon esculentum |
| 650 | # | 4 | |a Daños por la helada |
| 650 | # | 4 | |a Propiedades físico-químicas |
| 650 | # | 4 | |a Dureza |
| 650 | # | 4 | |a Piel |
| 650 | # | 4 | |a Pulido |
| 650 | # | 4 | |a Maduramiento |
| 650 | # | 4 | |a Medición |
| 653 | # | # | |a Firmeza |
| 773 | 0 | # | |t Journal of Food Science |g v. 61, no. 2 (1996), p. 383-387 |
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