1. A comparison of roasting vs lye peeling of pimientos for generation of wastes and quality of canned products;Bough;J. Food Sci.,1974
2. The utilization of sweet peppers. Part 1. Canning;Culpepper;Fruit Prod. J.,1948
3. Acidification and. calcium-firming of canned pimientos;Powers;Food Technol.,1950
4. Effect of acid level, calcium salts, monosodium glutamate. and sugar on canned pimientos;Powers;Food Technol.,1961
5. Acidification of canned tomatoes;Pray;Food Technol.,1966