Calcium and Oxalate Ions Effect on the Texture of Canned Apricots
- 1 September 1968
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 33 (5) , 493-498
- https://doi.org/10.1111/j.1365-2621.1968.tb03662.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- The Enzymatic Maceration of Plant Tissues: Observations Using a New Method of MeasurementAmerican Journal of Botany, 1960
- THE ENZYMATIC MACERATION OF PLANT TISSUES: OBSERVATIONS USING A NEW METHOD OF MEASUREMENTAmerican Journal of Botany, 1960
- FLAME PHOTOMETRIC DETERMINATION OF CALCIUM, MAGNESIUM, AND POTASSIUM IN CANNED TOMATOESJournal of Food Science, 1959
- EFFECT OF 2,4,5‐TRICHLOROPHENOXYACETIC ACID SPRAY ON ORGANIC ACIDS, PECTIN, AND QUALITY OF CANNED APRICOTSaJournal of Food Science, 1956
- Extraction and Determination of Total Pectic Materials in FruitsAnalytical Chemistry, 1952
- Colorimetric Determination of Pectic SubstancesAnalytical Chemistry, 1952