Ascorbic Acid Content, pH, and Acceptability of Tomatoes Processed by Different Home Canning Methods
- 1 June 1978
- journal article
- Published by Wiley in Home Economics Research Journal
- Vol. 6 (4) , 305-311
- https://doi.org/10.1177/1077727x7800600406
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Effect of acidification of canned tomatoes on quality and shelf lifeC R C Critical Reviews in Food Science and Nutrition, 1976
- RELATIONSHIPS AMONG TITRATABLE ACIDITY, pH AND BUFFER COMPOSITION OF TOMATO FRUITSJournal of Food Science, 1974
- Ph AND ACIDIC STABILITY DURING STORAGE OF ACIDIFIED AND NONACIDIFIED CANNED TOMATOESJournal of Food Science, 1974
- HEAT PROCESSING EFFECTS ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF ACIDIFIED CANNED TOMATOESJournal of Food Science, 1973
- FACTORS INFLUENCING GROWTH OF BACILLUS COAGULANS IN CANNED TOMATO JUICE. I. SIZE OF INOCULUM AND OXYGEN CONCENTRATIONaJournal of Food Science, 1954