Effects of ascorbic acid and pre-packaging on shelf-life and quality of raw and cooked okra (Hibiscus esculentus)-Reference-Cited by-同舟云学术

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Effects of ascorbic acid and pre-packaging on shelf-life and quality of raw and cooked okra (Hibiscus esculentus)

Published:1985-01 Issue:1 Volume:16 Page:69-77
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aderiye B.I.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference11 articles.

1. Tropical fruit technology;Czyhinciw,1969

2. Effect of N6-benzylaminopurine on respiration and storage behaviour of broccoli (Brassica oleracea L. var. Italica);Dedolph;Plant Physiol.,1962

3. Use of natural cytokinins to extend the storage life of Broccoli (Brassica oleracea, Italica group);Fuller;J. Amer. Soc. Hort. Sci.,1977

4. Objective methods of measuring quality factors of raw, canned and frozen asparagus;Kramer,1949

5. Postharvest changes of broccoli stored in modified atmosphere. 1. Respiration of shorts and colour of flower heads;Leberman;Food Technol.,1968

Cited by 3 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

1. Monitoring microbiological and biochemical changes in fermented yam;Folia Microbiologica;1997-04

2. Potentials of biodegraded cashew pomace for cake baking;Plant Foods for Human Nutrition;1992-04

3. Use of yam peel extract for the production of single cell protein from Botryodiplodia theobromae;Biological Wastes;1988-01

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