Share

Quality loss of double concentrated tomato paste: evolution of the microbial flora and main analytical parameters during storage at different temperatures.

Author(s) : VILLARI P., COSTABILE P., FASANARO G., SIO F. de, LARATTA B., PIRONE G.

Type of article: Article

Summary

Analysis of the chemical composition and microflora of canned tomato concentrate stored for 210 days at 4, 10, or 25 deg C. Definition of storage conditions favoring lactic bacterial and yeast growth, leading to deterioration in canned goods. Description of chemical indicators of such deterioration.

Details

  • Original title: Quality loss of double concentrated tomato paste: evolution of the microbial flora and main analytical parameters during storage at different temperatures.
  • Record ID : 1995-3571
  • Languages: English
  • Source: J. Food Process. Preserv. - vol. 18 - n. 5
  • Publication date: 1994

Links


See the source

Indexing