Quality changes in frozen Brussels sprouts during storage. I. Sensory characteristics and residual enzyme activities
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb00872.x/fullpdf
Reference11 articles.
1. A method for assay of catalase with the oxygen cathode
2. Guadagni , D.G. 1961 Ashrae Journal 66 83
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