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Effect of composition upon Bostwick consistency of tomato concentrate
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 703
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- Article
Titratable acidity of tomato juice as affected by break procedure
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 379
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- Article
Determination of a flame sterilization process for apricot halves in303 X 406 cans
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1222
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- Article
Flame sterilization of some tomato products and fruits in 603 x 700 cans
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 828
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- Article
Thermobacteriology of canned whole peeled tomatoes
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 4, p. 764
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- Article
Quality evaluation of canned fruit cocktail experimentally processedby Steriflamme
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 257
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- Article
Flame sterilization of canned foods. An Overview
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 246, doi. 10.1111/j.1365-2621.1975.tb02173.x
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- Article
Comparative procedures for calculating Steriflamme thermal processes
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 250, doi. 10.1111/j.1365-2621.1975.tb02174.x
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- Article
Chemical, physical and biological aspects of canned whole peeled tomatoes thermally processed by Steriflamme
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 254, doi. 10.1111/j.1365-2621.1975.tb02175.x
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- Article
Color Reversion in Processed Vegetables II. Model System Studies.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 317, doi. 10.1111/j.1365-2621.1965.tb00309.x
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- Article
Color Reversion in Processed Vegetables I. Studies on Regreened Pea Purées.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 312, doi. 10.1111/j.1365-2621.1965.tb00308.x
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- Article
STUDIES OF PROCESSED ALL-GREEN ASPARAGUS. IV. STUDIES ON THE INFLUENCE OF TIN ON THE SOLUBILITY OF RUTIN AND ON THE CONCENTRATION OF RUTIN PRESENT IN THE BRINES OF ASPARAGUS PROCESSED IN GLASS AND TIN CONTAINERS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 28, doi. 10.1111/j.1365-2621.1959.tb17628.x
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- Article
STUDIES OF PROCESSED ALL-GREEN ASPARAGUS. III. QUALITATIVE AND QUANTITATIVE STUDIES OF NON-VOLATILE ORGANIC ACIDS BY CHROMATOGRAPHIC TECHNIQUES.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 20, doi. 10.1111/j.1365-2621.1959.tb17627.x
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- Article
DIASTASE ACTIVITY AND HYDROXY-METHYL-FURFURAL IN HONEY AND THEIR USEFULNESS IN DETECTING HEAT ALTERATION.
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- Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 5, p. 446, doi. 10.1111/j.1365-2621.1958.tb17592.x
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- Article
STUDIES OF PROCESSED ALL-GREEN ASPARAGUS. II. THE EFFECT OF POST-HARVEST STORAGE AND BLANCHING VARIABLES UPON THE CHEMICAL COMPOSITION OF PROCESSED ASPARAGUS.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 673, doi. 10.1111/j.1365-2621.1957.tb17526.x
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STUDIES OF PROCESSED ALL-GREEN ASPARAGUS. I. QUANTITATIVE ANALYSIS OF SOLUBLE COMPOUNDS WITH RESPECT TO STRAIN AND HARVEST VARIABLES, AND THEIR DISTRIBUTION WITHIN THE ASPARAGUS SPEAR.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 658, doi. 10.1111/j.1365-2621.1957.tb17525.x
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- Article
INVESTIGATION OF COPPER COMPLEXES CAUSING CLOUDINESS IN WINES. I. CHEMICAL COMPOSITION.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 4, p. 441, doi. 10.1111/j.1365-2621.1956.tb16942.x
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ORGANIC ACIDS IN PEACHES.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 184, doi. 10.1111/j.1365-2621.1956.tb16909.x
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- Article
YIELD AND QUALITY OF CATSUP PRODUCED TO A STANDARD SOLIDS AND CONSISTENCY LEVEL I. METHOD OF DETERMINING THE AMOUNT OF TOMATO SOLIDS REQUIRED.
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- Journal of Food Processing & Preservation, 1979, v. 3, n. 3, p. 189, doi. 10.1111/j.1745-4549.1979.tb00580.x
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YIELD AND QUALITY OF CATSUP PRODUCED TO A STANDARD SOLIDS AND CONSISTENCY LEVEL II. INFLUENCE OF HANDLING PRACTICES, BREAK TEMPERATURE AND CULTIVAR.
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- Journal of Food Processing & Preservation, 1979, v. 3, n. 3, p. 195, doi. 10.1111/j.1745-4549.1979.tb00581.x
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- Article
MICROBIAL STABILITY AND REMANUF ACTURING CHARACTERISTICS OF HIGH SOLIDS TOMATO CONCENTRATES.
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- Journal of Food Processing & Preservation, 1977, v. 1, n. 3, p. 191, doi. 10.1111/j.1745-4549.1977.tb00322.x
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- Article
EVALUATION OF TOMATO CONDITION IN BIN LOADS OF PROCESSING TOMATOES HARVESTED AT DIFFERENT LEVELS OF RIPENESS.
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- Journal of Food Processing & Preservation, 1977, v. 1, n. 1, p. 55, doi. 10.1111/j.1745-4549.1977.tb00313.x
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CONSEQUENCES OF DAMAGE ON THE UTILIZATION CHARACTERISTICS, YIELD, AND QUALITY OF PROCESSED TOMATOES.
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- Journal of Food Processing & Preservation, 1977, v. 1, n. 1, p. 79, doi. 10.1111/j.1745-4549.1977.tb00315.x
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