Food Resource (http://food.oregonstate.edu/) Oregon State University, Corvallis, OR

References Reprints

Ramaswamy, H.S. and M.A. Tung. 1981. Thermophysical properties of apples in relation to freezing. Journal of Food Science 46:724.

Ramaswamy, H.S., E. Riahi, and E. Idziak. 2003. High-pressure destruction kinetics of E. coli (29055) in apple juice. Journal of Food Science 68: 1750.

Reddi, R. R.; Esselen, W. B. Jr.; Fellers, C. R. 1950. Peroxidase Activity Of Apple Tissue. Food Technology 4:63

Apple, Peroxidase

Reeve, R. M. 1953. Histological Investigations Of Texture In Apples. Ii. Structure And Intercellular Spaces. Food Research 18:604

Apple, Histology, Apple, Texture, Apple, Intracellular Space

Reeve, R. M.; Leinbach, L. R. 1953. Histological Investigations Of Texture In Apples. I. Composition And Influences Of Heat On Structure. Food Research 18:592

Apple, Histology, Apple, Texture

Rocha, A.M.C.N. and A.M.M.B. De Morais. 2000. Effects of controlled atmosphere on quality of minimally processed apple (cv. Jonagored). Journal of Food Processing and Preservation. 24(6): 435. Rodriguez, L. , M. Ruiz, and M.R. De Felipe. 1990. Differences in the structural response of "granny-smith' apples under mechanical impact and compression. Journal Texture Studies 21: 155.

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