Color Changes of Tomato Purees During Storage at Freezing Temperatures-Reference-Cited by-同舟云学术

Color Changes of Tomato Purees During Storage at Freezing Temperatures

Published:2002-08 Issue:6 Volume:67 Page:2432-2435
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Calligaris S.,Falcone P.,Anese M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09565.x/fullpdf

Reference44 articles.

1. [AOAC] Association of Official Analytical Chemists International . 1995 . Official methods of analysis . 16th ed . Arlington, Va.: Assn of Official Analytical Chem Intl, Chapter 42. Vegetal Product, Processed, P4 .

2. Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and Broccoli

3. OXIDOREDUCTASES FROM TOMATO FRUIT: INHIBITORY EFFECT OF A FUNGAL GLUCOSE OXIDASE

4. Investigation of colour changes of some tomato products during frozen storage

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