THE pH OF 107 VARIETIES OF MINNESOTA‐GROWN TOMATOES
- 1 July 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (4) , 1008-1010
- https://doi.org/10.1111/j.1365-2621.1979.tb03433.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Effect of acidification of canned tomatoes on quality and shelf lifeC R C Critical Reviews in Food Science and Nutrition, 1976
- Tomato Composition, Varietal and Location Influence on Acid Composition of Tomato FruitJournal of Agricultural and Food Chemistry, 1964
- INHIBITION OF THE GROWTH OF CLOSTRIDIUM BOTULINUM BY ACIDIFICATIONJournal of Food Science, 1954
- FACTORS INFLUENCING GROWTH OF BACILLUS COAGULANS IN CANNED TOMATO JUICE. II. ACIDIC CONSTITUENTS OF TOMATO JUICE AND SPECIFIC ORGANIC ACIDSaJournal of Food Science, 1954