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Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups

  • Published:2005-01-22 Issue:2 Volume:220 Page:142-151
  • ISSN:1438-2377
  • Container-title:European Food Research and Technology
  • language:en
  • Short-container-title:Eur Food Res Technol

Author:

Sharoba A. M.,Senge B.,El-Mansy H. A.,Bahlol H. ElM.,Blochwitz R.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference51 articles.

1. Gupta RK (1998) SBP handbook of export oriented food processing projects. SBPPF Book Store, SBP Consultants and Engineers

2. Porretta S, Birzi A (1995) Sci-Aliments 15:529?540

3. Porretta S (1991) J Sci-Food Agric 57:293?301

4. Rao MA (1987) Food Technol 41:85?88

5. Thomas HA, Sidel JL, Stone H (1995) Relationships between rheological and sensory properties of liquid foods. Trogon Corporation Symposium, USA
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