HEAT PROCESSING EFFECTS ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF ACIDIFIED CANNED TOMATOES-Reference-Cited by-同舟云学术

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HEAT PROCESSING EFFECTS ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF ACIDIFIED CANNED TOMATOES

Published:1973-02 Issue:2 Volume:38 Page:195-201
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SCHOENEMANN D. R.,LOPEZ A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1973.tb01385.x/fullpdf

Reference48 articles.

1. The estimation of phosphorus

2. R.E. Anderson, 1957 . Factors effecting the acidic constituents of the tomato . Ph.D. thesis . University of Illinois, Urbana.

Cited by 9 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. Formation and degradation kinetics of organic acids during heating and drying of concentrated tomato juice;LWT;2018-01

2. Citric acid;Natural Food Antimicrobial Systems;2000-06-21

3. Changes in organic acids in chilled tomato fruit (Lycopersicon esculentum Mill);Journal of the Science of Food and Agriculture;1988

4. Preservation of tomato juice under acid conditions;Journal of the Science of Food and Agriculture;1984-03

5. ACIDIC CONSTITUENTS OF VARIOUS TOMATO FRUIT TYPES;Journal of Food Science;1979-07

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