INFLUENCE OF HEAT TREATMENT ON THE QUALITY OF VEGETABLES: CHANGES IN VISUAL GREEN COLOR-Reference-Cited by-同舟云学术

INFLUENCE OF HEAT TREATMENT ON THE QUALITY OF VEGETABLES: CHANGES IN VISUAL GREEN COLOR

Published:1977-05 Issue:3 Volume:42 Page:778-781
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

HAYAKAWA KAN-ICHI,TIMBERS GORDON E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb12601.x/fullpdf

Reference7 articles.

1. A. I. Epstein, 1959 . A study of the stability of high temperature-short time sterilized green peas during processing and storage . Ph.D. dissertation. Food Science Dept., Rutgers University, New Brunswick, N. J.

2. Kinetics of Thermal Degradation of Chlorophyll in Spinach Puree

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