Author:
Fretzdorff Barbara,Bergthaller W.,Putz B.
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science
Reference27 articles.
1. Adams, J. B., 1981. Blanching of vegetables.Nutrition and Food Science 73: 11–13.
2. Birecki, M., H. J. Bizien & H. M. Henderson, 1971. Effect of culture, storage, and variety on polyphenol oxidase and peroxidase activities in potatoes.American Potato Journal 48: 255–261.
3. VDI-Richtlinie;K. Brüser,1970
4. Engl, R., 1965. Einfluss des Blanchierens auf die Qualität und auf das Lagerverhalten von Trockengemüsen. I. Mitt.: Orientierende Versuche.Die Industrielle Obst-und Gemüseverwertung 50: 831–840.
5. Galliard, T., 1971. The enzymic deacylation of phospholipids and galactolipids in plants. Purification and properties of a lipolytic acyl-hydrolase from potato tubers.Biochemical Journal 121: 379–390.
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献