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- W2034103108 abstract "Two cultivars of tomatoes were home canned in a boiling water bath with various levels of citric acid and one level of sugar. After 7 months' storage, tomatoes to which lg of citric acid had been added had the lowest ascorbic acid content. Addition of smaller quantities of citric acid, however, did not significantly affect ascorbic acid retention, compared with that of the nonacidified control. Adding 0.5g of citric acid or lg of citric acid plus 1 tsp of sugar was found to be an acceptable method of decreasing the pH of tomatoes used in this study without seriously impairing the flavor or texture." @default.
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- W2034103108 date "1978-07-01" @default.
- W2034103108 modified "2023-09-26" @default.
- W2034103108 title "ASCORBIC ACID CONTENT, pH AND FLAVOR CHARACTERISTICS OF ACIDIFIED HOME CANNED TOMATOES" @default.
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- W2034103108 doi "https://doi.org/10.1111/j.1365-2621.1978.tb15227.x" @default.
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