Improved Firmness in Calcified Diced Tomatoes by Temperature Activation of Pectin Methylesterase
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 70, Issue 5, pages C342–C347, June 2005
How to Cite
Anthon, G. E., Blot, L. and Barrett, D. M. (2005), Improved Firmness in Calcified Diced Tomatoes by Temperature Activation of Pectin Methylesterase. Journal of Food Science, 70: C342–C347. doi: 10.1111/j.1365-2621.2005.tb09964.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20050060 Submitted 1/26/05, Revised 3/4/05, Accepted 3/29/05.
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