The Influence of Temperature, Time and Degree of Maturity on the Nutritional Value and Enzymatic Activity in Sweet Corn-Reference-Cited by-同舟云学术

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The Influence of Temperature, Time and Degree of Maturity on the Nutritional Value and Enzymatic Activity in Sweet Corn

Published:1965 Issue: Volume: Page:805-810
ISSN:
Container-title:Progress in Refrigeration Science and Technology
language:
Short-container-title:

Author:

ŠULC ŠTEFAN

Publisher

Elsevier

Reference17 articles.

1. Role of peroxidase in the deterioration of frozen fruits and vegetables;Joslyn;Science, New York,1933

2. Enzyme activity in frozen vegetable tissue;Joslyn;Advances in Enzymology,1949

3. Enzyme activity, index of quality in frozen vegetables;Joslyn;Food Industries,1946

4. Preservation freezing of apricots for subsequent processing;Joslyn;Western Canner and Packer,1942

5. Enzyme activity in frozen vegetables – artichoke hearts;Joslyn;Ind. Eng. Chem.,1938

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