QUALITY OF ARTIFICIALLY RIPENED TOMATOES FOR CANNING PURPOSES
- 1 January 1951
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 16 (1-6) , 147-153
- https://doi.org/10.1111/j.1365-2621.1951.tb17363.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Extraction of Ascorbic Acid from Plant Materials Relative Suitability of Various AcidsIndustrial & Engineering Chemistry Analytical Edition, 1943
- The Carotene Content of Tomatoes as Influenced by Various FactorsJournal of Nutrition, 1943
- THE RESPIRATORY AND RIPENING BEHAVIOUR OF THE TOMATO FRUIT ON THE PLANTCanadian Journal of Research, 1942
- EFFECT OF ENVIRONMENTAL FACTORS UPON THE COLOR OF THE TOMATO AND THE WATERMELONPlant Physiology, 1937