Effects of raw materials and process variables on the heat penetration times, firmness, and pectic enzyme activity of diced tomatoes (Halley Bos 3155 cv)

Journal of Food Processing and Preservation

Volumn 25, Issue 2, 2001, Pages 123-136

  Ma, Wendy H ^a   Barrett, Diane M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BOS; LYCOPERSICON ESCULENTUM;

EID: 0035534049     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2001.tb00448.x     Document Type: Article

References (24)

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