PH AND ACIDIC STABILITY DURING STORAGE OF ACIDIFIED AND NONACIDIFIED CANNED TOMATOES

被引：4

作者：

SCHOENEMANN, DR ^{[1
]}

LOPEZ, A ^{[1
]}

COOLER, FW ^{[1
]}

机构：

[1] VIRGINIA POLYTECH INST & STATE UNIV, DEPT FOOD SCI & TECH, BLACKSBURG, VA 24061 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02869.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：257 / 259

页数：3

共 11 条

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[2]

FARROW RP, 1963, 163 NAT CANN ASS RES

[3]

Lopez A., 1969, COMPLETE COURSE CANN

[4]

LOPEZ A, 1968, CANNING TRADE, V90, P8

[5]

RICE AC, 1954, FOOD RES, V19, P115

[6] A MODIFIED NINHYDRIN COLORIMETRIC ANALYSIS FOR AMINO ACIDS [J].

ROSEN, H .

SCHOENEM.DR ;

LOPEZ, A .

[8]

SHEETS EH, 1962, FOOD TECHNOL-CHICAGO, V16, P143

[9]

SLOCUM GLENN G., 1941, FOOD RES, V6, P179

[10]

Sumner J. B., 1944, ARCH BIOCHEM, V4, P333