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Results: 4

Authors: CASTALDO D VILLARI G LARATTA B IMPEMBO M GIOVANE A FASANARO G SERVILLO L
Citation: D. Castaldo et al., PREPARATION OF HIGH-CONSISTENCY DICED TOMATOES BY IMMERSION IN CALCIFYING SOLUTIONS - A PILOT-PLANT STUDY, Journal of agricultural and food chemistry, 44(9), 1996, pp. 2600-2607

Authors: LARATTA B FASANARO G DESIO F CASTALDO D PALMIERI A GIOVANE A SERVILLO L
Citation: B. Laratta et al., THERMAL INACTIVATION OF PECTIN METHYLESTERASE IN TOMATO PUREE - IMPLICATIONS ON CLOUD STABILITY, Process biochemistry, 30(3), 1995, pp. 251-259

Authors: PALMIERI A FASANARO G SQUITIERI G DIPOLLINA G CASTALDO D
Citation: A. Palmieri et al., THERMAL ABUSE DURING SLOW COOLING OF PALLETIZED CANS, Acta alimentaria, 24(4), 1995, pp. 379-393

Authors: VILLARI P COSTABILE P FASANARO G DESIO F LARATTA B PIRONE G CASTALDO D
Citation: P. Villari et al., 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, 18(5), 1994, pp. 369-387
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