ASCORBIC-ACID CONTENT, PH AND FLAVOR CHARACTERISTICS OF ACIDIFIED HOME CANNED TOMATOES

被引：4

作者：

SKELTON, MM ^{[1
]}

CRAIG, JA ^{[1
]}

机构：

[1] KANSAS STATE UNIV,DEPT FOODS & NUTR,MANHATTAN,KS 66506

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb15227.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1043 / 1045

页数：3

共 50 条

[1] ASCORBIC-ACID CONTENT, PH, AND ACCEPTABILITY OF HOME-CANNED TOMATOES
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