QUALITY LOSS of DOUBLE CONCENTRATED TOMATO PASTE: EVOLUTION of the MICROBIAL FLORA and MAIN ANALYTICAL PARAMETERS DURING STORAGE AT DIFFERENT TEMPERATURES

Journal of Food Processing and Preservation

Volumn 18, Issue 5, 1994, Pages 369-387

  VILLARI, P ^a   COSTABILE, P ^a   FASANARO, G ^a   SIO, F De ^a   LARATTA, B ^a   PIRONE, G ^b   CASTALDO, D ^a  

^a Department of Fruit Juices and Tomato Products Parma ^*  (Italy)

^b Stazione Sperimentale per l Industria delle Conserve Alimentari   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986506324     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1994.tb00260.x     Document Type: Article

References (15)

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4. A rapid and sensitive sterility monitoring technique for aseptically processed bulk tomato paste
5. Chemical changes in tomato juices caused by lactic acid bacteria
6. A selective medium for isolation and enumeration of oral and fecal lactobacilli
7. Sviluppo di metaboliti e alterazioni chimiche causate da alcuni tipi di microorganismi in derivati vegetali