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| International Agrophysics |
| wydawca: | Instytut Agrofizyki
im. B. Dobrzańskiego
PAN
w Lublinie |
| ISSN: |
0236-8722 |
vol. 25, nr. 1 (2011)
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poprzedni artykuł wróć do listy artykułów następny artykuł
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Physical and chemical properties of persimmon fruit
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| (pobierz wersję PDF )
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E. Altuntas1, R. Cangi2, C. Kaya3
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1 Department of Biosystems Engineering, University of Gaziosmanpasa, 60240 Tasliciftlik, Tokat-Turkey |
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2 Department of Horticulture, University of Gaziosmanpasa, 60240 Tasliciftlik, Tokat-Turkey |
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3 Department of Food Engineering, University of Gaziosmanpasa, 60240 Tasliciftlik, Tokat-Turkey |
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vol. 25 (2011), nr. 1,
pp. 89-92
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streszczenie
Physical and chemical properties of persimmon fruit (cv. Fuyu) were determined. The plywood surface offered the maximum coefficient of static friction, followed by chipboard and galvanized metal. The skin and flesh firmnesses of persimmon fruits along Y-axis were higher than the X-axis.
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słowa kluczowe
persimmon, physical properties, chemical properties
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