Acidity and corrosion in canned fruits

被引：3

作者：

Kohman, EF ^{[1
]}

Sanborn, NH ^{[1
]}

机构：

[1] Natl Canners Assoc, Res Lab, Washington, DC USA

来源：

INDUSTRIAL AND ENGINEERING CHEMISTRY | 1930年 / 22卷

关键词：

D O I：

10.1021/ie50246a016

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：615 / 617

页数：3

共 50 条

[41] CONNECTIONS BETWEEN RAW MATERIAL PROPERTIES AND QUALITY OF CANNED FRUITS AND VEGETABLES
NAMESTNI.AF
LEBENSMITTEL INDUSTRIE, 1969, 16 (06): : 211 - &
[42] INFLUENCE OF NITROGEN FERTILIZATION ON YIELD AND QUALITY OF CANNED FRUITS .1.
MONASTRA, F
PROTO, D
FIDEGHELLI, C
GRASSI, G
QUALITAS PLANTARUM-PLANT FOODS FOR HUMAN NUTRITION, 1975, 24 (3-4): : 351 - 357
[43] INVESTIGATIONS OF THE RELATIONSHIP OF PH VALUE AND ACIDITY IN FRUIT SYRUP AND IN THE JUICE OF CANNED CUCUMBERS
SZABO, AS
LEBENSMITTEL INDUSTRIE, 1980, 27 (08): : 361 - 363
[44] NUTRITIVE VALUE OF CANNED FOODS .21. RETENTION OF NUTRIENTS DURING COMMERCIAL PRODUCTION OF VARIOUS CANNED FRUITS AND VEGETABLES
LAMB, FC
PRESSLEY, A
ZUCH, T
FOOD RESEARCH, 1947, 12 (04): : 273 - 287
[45] STUDY ON THE MIGRATION PHENOMENA OF SELECTED METALS IN CANNED FRUITS DURING LONG STORAGE
CICHON, Z
NAHRUNG-FOOD, 1995, 39 (03): : 219 - 227
[46] FUNGUS AND ENZYME-ACTIVITY IN FRESH APRICOTS AS RELATED TO SOFTENING OF CANNED FRUITS
SOMMER, NF
BUCHANAN, JR
FORTLAGE, RJ
CALIFORNIA AGRICULTURE, 1974, 28 (07) : 8 - 8
[47] INTERACTIONS BETWEEN POLYPHENOLS AND STANNOUS IONS IN CANNED FRUITS AND VEGETABLES - A QUANTITATIVE APPROACH
WEHRER, C
BINDLER, F
LAUGEL, P
DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1984, 80 (09) : 273 - 279
[48] Effect of carbon dioxide the carbohydrates and acidity of fruits and vegetables in storage
Miller, EV
Dowd, OJ
JOURNAL OF AGRICULTURAL RESEARCH, 1936, 53 : 0001 - 0017
[49] INCIDENCE OF NUTRITION IN ACIDITY AND MINERAL-CONTENT OF TOMATO FRUITS
LOPEZANDREU, FJ
ESTEBAN, RM
LOPEZ, GJ
COLLADO, JG
AGROCHIMICA, 1987, 31 (1-2): : 27 - 32
[50] INACTIVATION OF PECTOLYTIC FUNGAL ENZYMES IN RAW APRICOTS TO PREVENT SOFTENING OF CANNED FRUITS
SOMMER, NF
BUCHANAN, JR
FORTLAGE, RJ
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1984, 17 (03): : 167 - 170

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