Causes of Can Swelling and Blackening of Canned Baby Clams I. Chemical Factors Involved in Blackening
- 1 May 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (3) , 400-408
- https://doi.org/10.1111/j.1365-2621.1966.tb00513.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- The Blackening Factors of the Can-Wall of Seasoning Beef “Yamatoni”Journal of the agricultural chemical society of Japan, 1957
- A Semi-micro Method for Determination of Sulfide Contained in Muddy DepositsNIPPON SUISAN GAKKAISHI, 1951
- Reversion of Molecularly Dehydrated Sodium PhosphatesIndustrial & Engineering Chemistry, 1950
- THE NITROGEN, COPPER, AND HEMOCYANIN CONTENT OF THE SERA OF SEVERAL ARTHROPODSPublished by Elsevier ,1940
- A MICROMETHOD FOR THE DETERMINATION OF IRON IN BLOODPublished by Elsevier ,1938
- The copper content of bloodBiochemical Journal, 1934