Quality indices of Jew's mallow and spinach during frozen storage-Reference-Cited by-同舟云学术

Quality indices of Jew's mallow and spinach during frozen storage

Published:1997-06 Issue:4 Volume:50 Page:333-347
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Labib Azza A. S.,Abd El-Latife Somaia A.,Omran Helmy

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF02436080.pdf

Reference33 articles.

1. Lim MH, Chen RM, Pangborn RM, Whitaker JR (1987) Effect of enzymes on aroma changes in vegetables during frozen storage IU0-FOST meeting, Singapore, September 1987.

2. Diehl HC, Dingle JH, Berry JA (1933) Enzymes can cause off-flavours even when foods are frozen. Food Ind 5: 300.

3. Williams DC, Lim MH, Chen AO, Pangborn RM, Whitaker JR (1986) Blanching of vegetables for freezing, which indicator enzyme to choose. Food Technol 40: 130.

4. Kohman EF (1928). As referenced in Kohman (1938). Enzymes and the storage of perishables. Food Ind 8: 287.

5. Campell H (1940) Scalding of cut corn for freezing. West Canner Packer 32: 51.

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