Equilibrium pH of Home Canned Foods Comprising Combinations of Low Acid and High Acid Ingredients-Reference-Cited by-同舟云学术

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Equilibrium pH of Home Canned Foods Comprising Combinations of Low Acid and High Acid Ingredients

Published:1982-01 Issue:1 Volume:47 Page:277-280
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SAPERS G. M.,PHILLIPS J. G.,DiVITO A. M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb11078.x/fullpdf

Reference14 articles.

1. Center for Disease Control., 1979 . Botulism in the United States, 1899-1977. Handbook for Epidemiologists, Clinicians, and Laboratory Workers.

2. C.A. Davis, and L. Page, 1979 . Practices used for home canning of fruits and vegetables. U.S. Department of Agriculture Home Economics Research Report No. 43.

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Assessment of the secondary shelf life of Bolognese sauce based on domestic use simulation;Food Packaging and Shelf Life;2023-12

2. Correlation Between pH and Composition of Foods Comprising Mixtures of Tomatoes and Low-Acid Ingredients;Journal of Food Science;1984-01

3. Acidification Requirements for Home Canned Combinations of Tomatoes and Low-Acid Ingredients;Journal of Food Science;1982-11

4. Model for Predicting the pH of Foods Comprising Mixtures of Tomatoes and Low-Acid Ingredients;Journal of Food Protection;1982-04-01

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