Calcium and Oxalate Ions Effect on the Texture of Canned Apricots-Reference-Cited by-同舟云学术

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Calcium and Oxalate Ions Effect on the Texture of Canned Apricots

Published:1968-09 Issue:5 Volume:33 Page:493-498
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

MOHAMMADZADEH-KHAYAT ALI A.,LUH B. S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1968.tb03662.x/fullpdf

Reference11 articles.

1. J. L. Collins, and R. C. Wiley, 1963 . Influence of added calcium salts on texture or thermal process apple slices . Univ. of Maryland Agr. Expt. Sta. Publ. No. A-130.

2. EFFECT OF 2,4,5-TRICHLOROPHENOXYACETIC ACID SPRAY ON ORGANIC ACIDS, PECTIN, AND QUALITY OF CANNED APRICOTS

3. FLAME PHOTOMETRIC DETERMINATION OF CALCIUM, MAGNESIUM, AND POTASSIUM IN CANNED TOMATOES

Cited by 8 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. Water changes in canned dry peas and beans during heat processing;International Journal of Food Science & Technology;1998-12

2. Softening of Canned Apricots: A Chelation Hypothesis;Journal of Food Science;1989-01

3. Canning Quality Evaluation of Pinto and Navy Beans;Journal of Food Science;1988-05

4. Canning of Fruits;Commercial Fruit Processing;1986

5. References;Plant Pigments, Flavors and Textures;1979

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