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
收藏
页码：1043 / 1045
页数：3
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