COLOR EVALUATION OF CANNED TOMATO JUICE WITH NATURAL AND ARTIFICIAL ILLUMINATION

被引：0
|
作者：
WEGENER, JB
THOMPSON, ER
FENN, LS
机构：
来源：
FOOD TECHNOLOGY | 1957年 / 11卷 / 03期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：196 / 199
页数：4
相关论文
共 50 条
  • [21] VACUUM, PH, AND ACIDITY OF HOME-CANNED TOMATOES AND TOMATO JUICE
    MUNDT, JO
    MCCARTY, IE
    COLLINS, JL
    BAILEY, R
    TENNESSEE FARM & HOME SCIENCE, 1977, (103): : 2 - 4
  • [22] EFFECT OF APPLICATION OF HEAT ON TOMATO JUICE COLOR
    KRAMER, A
    ELKATTAN, AA
    FOOD TECHNOLOGY, 1953, 7 (12) : 12 - 12
  • [23] A STUDY OF METHODS FOR THE MEASUREMENT OF TOMATO JUICE COLOR
    ROBINSON, WB
    WISHNETSKY, T
    RANSFORD, JR
    CLARK, WL
    HAND, DB
    FOOD TECHNOLOGY, 1952, 6 (07) : 269 - 275
  • [24] THE EFFECT OF PROCESSING METHODS ON THE COLOR OF TOMATO JUICE
    DAVIS, RB
    GOULD, WA
    FOOD TECHNOLOGY, 1955, 9 (11) : 540 - 547
  • [25] MEASUREMENT AND CONTROL OF COLOR IN THE CANNING OF TOMATO JUICE
    ROBINSON, WB
    RANSFORD, JR
    HAND, DB
    FOOD TECHNOLOGY, 1951, 5 (08) : 314 - 319
  • [26] EFFECT OF APPLICATION OF HEAT ON TOMATO JUICE COLOR
    KRAMER, A
    ELKATTAN, AA
    FOOD TECHNOLOGY, 1953, 7 (10) : 400 - 404
  • [27] LOW-TEMPERATURE HANDLING OF STERILIZED FOODS .6. COLOR AND FLAVOR OF CANNED SOUPS, TOMATO JUICE, AND EVAPORATED MILK
    JOFFE, FM
    STIER, EF
    EPSTEIN, AI
    HAYAKAWA, K
    BALL, CO
    GUSTAFSON, LL
    FOOD TECHNOLOGY, 1961, 15 (12) : 510 - &
  • [28] Sensory evaluation of canned diced tomato varieties
    Rodríguez, A
    López, J
    González, C
    De la Torre, R
    Mangut, V
    PROCEEDINGS OF THE SEVENTH INTERNATIONAL SYMPOSIUM ON THE PROCESSING TOMATO, 2001, (542): : 269 - 275
  • [29] Color and Its Effect on Dietitians' Food Choices: Insights from Tomato Juice Evaluation
    Bielaszka, Agnieszka
    Staskiewicz-Bartecka, Wiktoria
    Kiciak, Agata
    Wieczorek, Martyna
    Kardas, Marek
    BEVERAGES, 2024, 10 (03):
  • [30] METHYL SULFIDE CONCENTRATION ODOR INTENSITY AND AROMA QUALITY IN CANNED TOMATO JUICE
    GUADAGNI, DG
    MIERS, JC
    VENSTROM, D
    FOOD TECHNOLOGY, 1968, 22 (08) : 71 - &
12345