HOME CANNING LOW-ACID VEGETABLES

被引：0

作者：

OLSON, K

机构：

[1] N DAKOTA STATE UNIV, COOPERAT EXTENS SERV, FARGO, ND 58102 USA

[2] USDA, FARGO, ND 58102 USA

来源：

NORTH DAKOTA COOPERATIVE EXTENSION SERVICE CIRCULAR | 1981年 / NHE-1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

页码：1 / 4

页数：4

共 50 条

[1] SAFETY OF HOME CANNING PROCEDURES FOR LOW-ACID FOODS
WALSH, BH
BATES, RP
JOURNAL OF FOOD SCIENCE, 1978, 43 (02) : 439 - 443
[2] HOME CANNING OF FOOD - EFFECT OF A HIGHER PROCESS TEMPERATURE (250-DEGREES-F) ON SAFETY OF LOW-ACID FOODS
NORDSIDEN, KL
THOMPSON, DR
WOLF, ID
ZOTTOLA, EA
JOURNAL OF FOOD SCIENCE, 1978, 43 (06) : 1734 - 1737
[3] HOME GARDEN VEGETABLES FOR FREEZING OR CANNING
WALZ, AJ
IDAHO AGRICULTURAL EXPERIMENT STATION CURRENT INFORMATION SERIES, 1978, (427): : 1 - 2
[4] PHYSICAL TEXTURE AS AN INDICATOR OF PROCESSING CONDITIONS FOR CANNING LOW-ACID ARTICHOKE HEARTS
RODRIGO, M
GARCIA, MG
RAMIREZ, L
MARTINEZ, A
GINER, V
SAFON, J
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1992, 27 (01): : 41 - 48
[5] HOME-CANNING OF FOOD - EFFECT OF A HIGHER PROCESS TEMPERATURE (121-DEGREES-C) ON THE QUALITY OF LOW-ACID FOODS
LAZARIDIS, HN
SANDER, EH
JOURNAL OF FOOD SCIENCE, 1988, 53 (03) : 985 - 986
[6] HOME CANNING-FRUITS, VEGETABLES, AND MEATS
WOLF, ID
ZOTTOLA, EA
MINNESOTA AGRICULTURAL EXTENSION SERVICE EXTENSION BULLETIN, 1978, (413): : 2 - 11
[7] ACIDIFICATION REQUIREMENTS FOR HOME CANNED COMBINATIONS OF TOMATOES AND LOW-ACID INGREDIENTS
DIVITO, AM
SAPERS, GM
PHILLIPS, JG
JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 2089 - 2090
[8] LOW ACID FOODS BREAKING THE LOW-ACID BARRIER
WAGNER, JN
FOOD ENGINEERING, 1984, 56 (10): : 106 - &
[9] Quality of shelf-stable low-acid vegetables processed using pressure-ohmic-thermal sterilization
Park, Sung Hee
Balasubramaniam, V. M.
Sastry, Sudhir K.
LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 57 (01) : 243 - 252
[10] A DESCRIPTION OF LOW-ACID AND HIGH-ACID PRECIPITATION
VERRY, ES
HARRIS, AR
WATER RESOURCES RESEARCH, 1988, 24 (04) : 481 - 492

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