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Results: 4
OHIO OX38 HYBRID PROCESSING TOMATO
Authors: BERRY SZ ALDRICH TS WIESE KL BASH WD
Citation: Sz. Berry et al., OHIO OX38 HYBRID PROCESSING TOMATO, HortScience, 30(1), 1995, pp. 159-159
RELATIONSHIPS OF COLOR, VISCOSITY, ORGANIC-ACID PROFILES AND ASCORBIC-ACID CONTENT TO ADDITION OF ORGANIC-ACIDS AND SALT IN TOMATO JUICE
Authors: WIESE KL DALMASSO JP
Citation: Kl. Wiese et Jp. Dalmasso, RELATIONSHIPS OF COLOR, VISCOSITY, ORGANIC-ACID PROFILES AND ASCORBIC-ACID CONTENT TO ADDITION OF ORGANIC-ACIDS AND SALT IN TOMATO JUICE, Journal of food quality, 17(4), 1994, pp. 273-284
CHANGES IN THERMAL-PROCESS TIMES (B(B)) FOR BAKED BEANS BASED ON WATER HARDNESS AND FILL TEMPERATURE
Authors: WIESE KL JACKSON ER
Citation: Kl. Wiese et Er. Jackson, CHANGES IN THERMAL-PROCESS TIMES (B(B)) FOR BAKED BEANS BASED ON WATER HARDNESS AND FILL TEMPERATURE, Journal of food protection, 56(7), 1993, pp. 608-611
OHIO 8556 PROCESSING TOMATO
Authors: BERRY SZ WIESE KL ALDRICH TS
Citation: Sz. Berry et al., OHIO 8556 PROCESSING TOMATO, HortScience, 28(7), 1993, pp. 751-751
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