Relationship between preference and processing method in tomato juice

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 46, Issue 6, 1999, Pages 410-415

  Higashio, Hisao ^a   Yamaguchi, Yuichi ^a   Kohata, Katsunori ^a   Azuma, Keiko ^a  

^a NATIONAL INSTITUTE OF VEGETABLE AND TEA SCIENCE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 22844454046     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.46.410     Document Type: Article

References (8)

1. TAKAHASHI Y., OHOTA H., YONEI, H. and IFUKU, Y. : Int. J. Food Sci. Technol., 28, 95 (1993).
2. SEYDERHELM, I., BOGUSLAWSKI, S., MICHAELIS, G. and KNORR D. : J. Food Sci., 61, 308 (1996).
3. PORRETTA, S., BIRZI, A., GHIZZONI, C. and VICINI, E. : Food Chem., 52, 35 (1995).