Summary. An increase in de‐tinning activity, and hence a decrease in shelf life, has occurred in South African tomato paste during recent years. Corrosion rate is shown to be related to the variety of tomato used in the manufacture of paste and to its maturity. Of the changes in composition associated with these factors, total water‐insoluble solids appear to be particularly associated with variations in corrosion rate.
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MERWE et al. (1968) studied this question.
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