Pigments, colour and heat-induced colour changes of tomato products

机译：番茄制品的色素，颜色和热致颜色变化

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Edwards Ronald Alexander Chemical Engineering Faculty of Applied Science UNSW;
展开▼
作者单位

展开▼
年度 1963
总页数
原文格式 PDF
正文语种 en
中图分类

相似文献

外文文献
中文文献
专利

1. The instrumental measurement of colour and lycopene in tomato and tomato products [J] . Sandei L., Pieracci V., Maselli A., Acta Horticulturae . 2007,第758期

机译：番茄和番茄制品中颜色和番茄红素的仪器测量
2. The effect of colour plastic films on the growth, yield and plant pigment content of tomatoes. [J] . Gmizo G., Alsina I., Dubova L. Acta Horticulturae . 2012,第952aPta1期

机译：彩色塑料薄膜对番茄生长，产量和植物色素含量的影响。
3. Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product [J] . Piotr Szymański, Beata ?aszkiewicz, Urszula Siekierko, Journal of food quality . 2020,第2期

机译：用亚硝酸钠含量减少的乳酸钠，亚硝酸盐含量，亚硝基颜料含量，微生物和熟肉类含量的含量减少的肉类固化过程
4. The Effect of Colour Plastic Films on the Growth, Yield and Plant Pigment Content of Tomatoes [C] . G. Gmizo, I. Alsi?a, L. Dubova International Symposium on Advanced Technologies and Management Towards Sustainable Greenhouse Ecosystems . 2012

机译：色塑胶膜对西红柿生长，产量和植物颜料含量的影响
5. Synesthesia - The Art of Seeing QCD Colour: A Measurement of Colour Flow in Top-Quark Pair Events [D] . Wilk, Fabian 2018

机译：联觉-观察QCD颜色的艺术：夸克对事件中色流的测量
6. Structural colour and iridescence in plants: the poorly studied relations of pigment colour [O] . Beverley J. Glover, Heather M. Whitney 2010

机译：植物的结构颜色和虹彩：对颜料颜色关系的研究不足
7. Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product [O] . Piotr Szymański, Beata Łaszkiewicz, Urszula Siekierko, 2020

机译：用亚硝酸钠含量减少的乳酸钠，亚硝酸盐含量，亚硝基颜料含量，微生物和熟肉类含量的含量减少的肉类固化过程的影响

Pigments, colour and heat-induced colour changes of tomato products

著录项

引文网络

相似文献

相关主题

期刊订阅