INTRINSIC VISCOSITY OF TOMATO SERUM AS AFFECTED BY METHODS OF DETERMINATION AND METHODS OF PROCESSING CONCENTRATES
作者： T. TANGLERTPAIBUL , M. A. RAO
DOI: 10.1111/J.1365-2621.1987.TB05895.X
关键词:
摘要: Magnitudes of intrinsic viscosity tomato serum determined from the slopes three equations were not identical, but they showed common trends. Intrinsic viscosities serums concentrates obtained by evaporation juice lower than those and reverse osmosis concentration serum. Their magnitudes also for diluted sheared concentrates.
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