Physical and chemical properties of persimmon fruit
Yazarlar (3)
Prof. Dr. Ebubekir ALTUNTAŞ
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Rüstem CANGİ
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Cemal KAYA
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | International Agrophysics |
| Dergi ISSN | 0236-8722 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 01-2011 |
| Cilt No | 25 |
| Sayı | 1 |
| Sayfalar | 89 / 92 |
| Özet |
| 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. © 2011 Institute of Agrophysics, Polish Academy of Sciences. |
| Anahtar Kelimeler |
| Chemical properties | Persimmon | Physical properties |
