EFFECTS OF pH ON QUALITY OF STORED TOMATO JUICE
- 1 March 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (2) , 254-256
- https://doi.org/10.1111/j.1365-2621.1974.tb02868.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- FIELD PROCESSING OF TOMATOES. 1. Process and DesignJournal of Food Science, 1971
- Dissociation and Viscosity Characteristics of Pectin (I) Changes with Neutralization.The Journal of the Society of Chemical Industry, Japan, 1961
- Introduction to statistical inference.Published by American Psychological Association (APA) ,1957
- High-Polymer Pectins and Their DeesterificationPublished by Elsevier ,1948
- Viscosities of Pectin SolutionsJournal of the American Chemical Society, 1944