Effects of pH, Storage Time and Temperature on the Tin Content of Single Strength Canned Grapefruit Juice

Author:

ROUSEFF R. L.,TING S. V.

Publisher

Wiley

Subject

Food Science

Reference19 articles.

1. The influence of processing variants of grapefruit juice on the rate of can corrosion and product quality;Bakal;Israel J. Technol.,1966

2. Toxicity of tin in canned fruit juices and solid foods;Benoy;Food Cosmet. Toxicol. g,1971

3. Estimation of shelf life from tinplate properties. I.T.R.I. Publ. (2nd Int;Bird;Tinplate Conf.),1980

4. Fecal excretion of iron and tin by men fed stored canned food;Galloway;Am. J. Clin. Nutr.,1966

5. Determination of tin by atomic absorption spectroscopy;Capacho-Delgado;Spectrochim. Acta.,1966

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