ASCORBIC ACID CONTENT, pH AND FLAVOR CHARACTERISTICS OF ACIDIFIED HOME CANNED TOMATOES
- 1 July 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (4) , 1043-1045
- https://doi.org/10.1111/j.1365-2621.1978.tb15227.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Ascorbic Acid Content, pH, and Acceptability of Tomatoes Processed by Different Home Canning MethodsHome Economics Research Journal, 1978
- MICROBIOLOGICAL ANALYSIS OF HOME‐CANNED TOMATOES AND GREEN BEANSJournal of Food Science, 1977
- KINETICS AND COMPUTER SIMULATION OF ASCORBIC ACID STABILITY OF TOMATO JUICE AS FUNCTIONS OF TEMPERATURE, pH AND METAL CATALYSTJournal of Food Science, 1977
- Microfluorometry Assay for Vitamin CJournal of AOAC INTERNATIONAL, 1965