PH AND ACIDITY OF HOME-CANNED TOMATOES

被引：0
|
作者：
PEREZ, SS
QUARANTA, HO
PICCINI, JL
机构：
来源：
TURRIALBA | 1986年 / 36卷 / 04期
关键词：
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：553 / 555
页数：3
相关论文
共 50 条
  • [21] THE PH PROBLEM IN CANNED TOMATOES
    LEONARD, S
    PANGBORN, RM
    LUH, BS
    FOOD TECHNOLOGY, 1959, 13 (07) : 418 - 419
  • [22] The vitamin G content of home-canned tomato juice
    Poe, CF
    Gambill, EL
    JOURNAL OF NUTRITION, 1935, 9 (02): : 119 - 122
  • [23] PH, ACIDITY, AND VITAMIN-C CONTENT OF FRESH AND CANNED HOMEGROWN WASHINGTON TOMATOES
    GUTHEIL, RA
    PRICE, LG
    SWANSON, BG
    JOURNAL OF FOOD PROTECTION, 1980, 43 (05) : 366 - 369
  • [24] HOME-CANNED SMOKED FISH - A NEW PROCESSING RECOMMENDATION
    RAAB, CA
    HILDERBRAND, KS
    JOURNAL OF FOOD PROTECTION, 1993, 56 (07) : 619 - 621
  • [25] HOME CANNING .2. DETERMINATION OF PROCESS TIMES FOR HOME-CANNED FOODS
    ESSELEN, WB
    TISCHER, RG
    FOOD RESEARCH, 1945, 10 (03): : 215 - 226
  • [26] ASCORBIC-ACID CONTENT, PH AND FLAVOR CHARACTERISTICS OF ACIDIFIED HOME CANNED TOMATOES
    SKELTON, MM
    CRAIG, JA
    JOURNAL OF FOOD SCIENCE, 1978, 43 (04) : 1043 - 1045
  • [27] An outbreak of botulism in Wyoming - Caused by eating home-canned wild mushrooms
    Lindsay, RB
    Newman, JR
    Hall, IC
    JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION, 1937, 108 : 1961 - 1964
  • [28] Fatal Foodborne Botulism in an Infant Caused by Home-Canned Baby Food
    Lonati, D.
    Bigi, S.
    Giampreti, A.
    Vecchio, S.
    Petrolini, V
    Fenicia, L.
    Anniballi, F.
    Landri, P. A.
    Locatelli, C.
    Manzo, L.
    CLINICAL TOXICOLOGY, 2009, 47 (05) : 449 - 449
  • [29] THE PH AND TOTAL ACIDITY OF RAW AND CANNED PIMIENTOS
    SANE, RH
    POWERS, JJ
    MORSE, RE
    MILLS, WC
    FOOD TECHNOLOGY, 1950, 4 (07) : 279 - 282
  • [30] Use of dishwashers fails to inactivate foodborne pathogens in home-canned model foods
    Ozcan, Seracettin
    Isik, Sefa
    Isik, Hasan
    Guner, Senem
    Topalcengiz, Zeynal
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2024, 418
12345