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HEAT PROCESSING EFFECTS ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF ACIDIFIED CANNED TOMATOES

1973; Wiley; Volume: 38; Issue: 2 Linguagem: Inglês

10.1111/j.1365-2621.1973.tb01385.x

1750-3841

D. R. SCHOENEMANN, Andrew Lopez,

Food Chemistry and Fat Analysis

Journal of Food ScienceVolume 38, Issue 2 p. 195-201 HEAT PROCESSING EFFECTS ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF ACIDIFIED CANNED TOMATOES D. R. SCHOENEMANN, D. R. SCHOENEMANN Dept. of Food Science & Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061Search for more papers by this authorA. LOPEZ, A. LOPEZ Dept. of Food Science & Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061Search for more papers by this author D. R. SCHOENEMANN, D. R. SCHOENEMANN Dept. of Food Science & Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061Search for more papers by this authorA. LOPEZ, A. LOPEZ Dept. of Food Science & Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061Search for more papers by this author First published: February 1973 https://doi.org/10.1111/j.1365-2621.1973.tb01385.xCitations: 9 Appreciation is expressed to Dr. E.V. Wann, Crops Research Div., ARS. USDA, Charleston, S.C., for supplying some of the tomatoes; to Morton Salt Co., Chicago, Ill. for supplying the salt and acid tablets: to American Can Co. for providing cans; and to Tri Valley Growers, Modesto, Calif. and Ray Brothers and Noble, Hobbs, Ind. for canned tomato samples. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat REFERENCES Adams, H.W. 1961. A statistical survey of pH variation and sodium content of tomatoes. Food Technol. 15: 16. Allen, R.J.L. 1940. 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White, A., Handler, P. and Smith, E.L. 1959. “ Principles of Biochemistry,” 3rd ed. McGraw Hill Book Co., New York : Toronto ; London . Citing Literature Volume38, Issue2February 1973Pages 195-201 ReferencesRelatedInformation