The firmness of stored tomatoes (cv. Tradiro). 2. Kinetic and Near Infrared models to describe pectin degrading enzymes and firmness loss
C. Van Dijk, C. Boeriu, T. Stolle-Smits and L.M.M. Tijskens
Journal of Food Engineering, Volume 77, Issue 3, December 2006, Pages 585-593
2006