Quality changes of frozen vegetables-Reference-Cited by-同舟云学术

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Quality changes of frozen vegetables

Published:1978-10 Issue:4 Volume:3 Page:271-282
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Baardseth P.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Moisture;AOAC,1975

2. Analysis of lipid and peroxidase activity in carrot during maturation and storage;Baardseth;NINF Report,1976

3. Enzyme degradation of plant lipids;Baardseth;NINF information,1977

4. Lipid hydrolysis in unblanched frozen peas (Pisum sativum);Bengtsson;J. Food Sci.,1966

5. The enzyme content and the quality of frozen vegetables. I. Residual peroxidase activity;Bøttcher;Nahrung,1975

Cited by 18 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. Blanching;Food Processing Technology;2022

2. Uptake of the pharmaceutical Fluoxetine Hydrochloride from growth medium by Brassicaceae;Phytochemistry;2008-10

3. Technical note: Quality retention of unblanched frozen vegetables by vacuum packing. II. Asparagus, parsley and celery;International Journal of Food Science & Technology;2007-06-28

4. Frozen Food Components and Chemical Reactions;Handbook of Frozen Foods;2004-03-29

5. Quality Control in Frozen Vegetables;Handbook of Frozen Foods;2004-03-29

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