QUALITY EVALUATION OF TOMATO PULP

被引：10
|
作者：
PORRETTA, S [1 ]
POLI, G [1 ]
RONDELLI, M [1 ]
ZANANGELI, G [1 ]
机构：
[1] UNIV PARMA,DEPT HLTH,I-43100 PARMA,ITALY
来源：
FOOD CHEMISTRY | 1993年 / 47卷 / 04期
关键词：
D O I：
10.1016/0308-8146(93)90181-E
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The physicochemical properties of tomato pulp (i.e. crushed, diced or chopped tomatoes with about 30% tomato juice as packing medium) and the contribution of various analytical parameters to some sensory attributes were evaluated. In addition, discriminant analysis was used to obtained a sensory classification model based solely on physical and chemical parameters.
引用
收藏
页码：379 / 386
页数：8
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