This work has been financed by the Comisión Interministerial de Ciencia y Tecnologia (C.I.C.y.T., Project ALI94/943). The assistance of Gonzalo Guerrero is much obliged.
Thermal and Calcium Pretreatment Affects Texture, Pectinesterase and Pectic Substances of Frozen Sweet Cherries
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 511–515, May 1997
How to Cite
ALONSO, J., CANET, W. and RODRIGUEZ, T. (1997), Thermal and Calcium Pretreatment Affects Texture, Pectinesterase and Pectic Substances of Frozen Sweet Cherries. Journal of Food Science, 62: 511–515. doi: 10.1111/j.1365-2621.1997.tb04418.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 6/12/96; revised 10/18/96; accepted 11/21/96.
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