EFFECT OF SODIUM CHLORIDE, CITRIC ACID AND SUCROSE ON PH AND PALATABILITY OF CANNED TOMATOES

被引：0
|
作者：
LEONARD, S
LUH, BS
PANGBORN, RM
机构：
来源：
FOOD TECHNOLOGY | 1960年 / 14卷 / 06期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：B40 / B40
页数：1
相关论文
共 50 条
  • [31] Effect of combined treatments of high-pressure, citric acid and sodium chloride on quality parameters of tomato puree
    Lucía Plaza
    Marina Muñoz
    Begoña de Ancos
    M. Pilar Cano
    European Food Research and Technology, 2003, 216 : 514 - 519
  • [32] Effect of combined treatments of high-pressure, citric acid and sodium chloride on quality parameters of tomato puree
    Plaza, L
    Muñoz, M
    de Ancos, B
    Cano, MP
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2003, 216 (06) : 514 - 519
  • [33] EFFECT OF SODIUM CHLORIDE AND PH ON ENTEROTOXIN B PRODUCTION
    GENIGEOR.C
    SADLER, WW
    JOURNAL OF BACTERIOLOGY, 1966, 92 (05) : 1383 - &
  • [34] EFFECT OF SODIUM CHLORIDE ON THE APPARENT IONIZATION CONSTANT OF BORIC ACID AND THE PH VALUES OF BORATE SOLUTIONS
    MANOV, GG
    DELOLLIS, NJ
    LINDVALL, PW
    ACREE, SF
    JOURNAL OF RESEARCH OF THE NATIONAL BUREAU OF STANDARDS, 1946, 36 (06): : 543 - 558
  • [35] Dissociation quotients for citric acid in aqueous sodium chloride media to 150 degrees C
    Benezeth, P
    Palmer, DA
    Wesolowski, DJ
    JOURNAL OF SOLUTION CHEMISTRY, 1997, 26 (01) : 63 - 84
  • [36] Effect of sodium chloride and citric acid on growth and toxin production by A. caviae and A. sobria at moderate and low temperatures
    Abu-Ghazaleh, BM
    MICROBIOLOGICA, 2000, 23 (04): : 433 - 440
  • [37] INHIBITION OF APPLE POLYPHENOLOXIDASE (PPO) BY ASCORBIC-ACID, CITRIC-ACID AND SODIUM-CHLORIDE
    PIZZOCARO, F
    TORREGGIANI, D
    GILARDI, G
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1993, 17 (01) : 21 - 30
  • [38] MICROLEAKAGE - EFFECT OF CITRIC-ACID WITH FERRIC-CHLORIDE ON DENTIN
    MOONEY, JB
    JIMENEZ, G
    JOURNAL OF DENTAL RESEARCH, 1985, 64 (04) : 646 - 646
  • [39] EFFECT OF PH, SODIUM-CHLORIDE, AND SODIUM NITRITE ON ENTEROTOXIN-A PRODUCTION
    TOMPKIN, RB
    AMBROSINO, JM
    STOZEK, SK
    APPLIED MICROBIOLOGY, 1973, 26 (06) : 833 - 837
  • [40] Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat
    Fernández-López, J
    Sayas-Barberá, E
    Pérez-Alvarez, JA
    Aranda-Catalá, V
    COLOR RESEARCH AND APPLICATION, 2004, 29 (01): : 67 - 74
12345