EFFECT OF SALT ON PH AND FLAVOR OF HOME-CANNED TOMATOES AND TOMATO JUICE

被引：0

|

作者：

MUNDT, JO

SANDERS, OB

PAK, P

机构：

来源：

TENNESSEE FARM & HOME SCIENCE | 1978年 / 107期

关键词：

D O I：

暂无

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：18 / 19

页数：2

相关论文

共 37 条

[31] EFFECT OF GROWING CONDITIONS ON THE CORROSIVITY AND ASCORBIC-ACID RETENTION IN CANNED TOMATO JUICE
ALBUYARON, A
FEIGIN, A
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1992, 59 (01) : 101 - 108
[32] EFFECT OF LOW PH PRESERVATION ON THE COLOR AND CONSISTENCY OF TOMATO JUICE
MUDAHAR, GS
SIDHU, JS
MINHAS, KS
JOURNAL OF FOOD TECHNOLOGY, 1986, 21 (02): : 233 - 238
[33] 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 - &
[34] CONSISTENCY OF TOMATO PRODUCTS .2. EFFECT OF PH DURING EXTRACTION ON TOMATO JUICE CONSISTENCY
MIERS, JC
WAGNER, JR
SANSCHUC.DW
FOOD TECHNOLOGY, 1967, 21 (06) : 923 - &
[35] EFFECT OF DIFFERENCES IN DEGREE OF RIPENESS ON CANNED JUICE QUALITY OF HIGH-COLOR VS NORMAL COLOR TOMATOES - PRELIMINARY ASSESSMENT
MOHR, WP
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1976, 9 (03): : 167 - 170
[36] Effect of pH and soluble solids on the serum viscosity and serum color of tomato juice at elevated temperatures
Thakur, BR
Singh, RK
Nelson, PE
JOURNAL OF FOOD QUALITY, 1997, 20 (06) : 495 - 500
[37] CHOLESTEROL ESTERASE ACTIVITY OF RAT PANCREATIC JUICE - EFFECT OF PH AND BILE SALT ON ENZYME-CATALYSED EQUILIBRIUM STATE
FILIPEKWENDER, H
BORGSTROM, B
ACTA BIOCHIMICA POLONICA, 1971, 18 (01) : 1 - +

← 1 2 3 4 →