ON THE DEVELOPMENT OF OFF-FLAVOR DURING THE STORAGE OF FROZEN RAW PEAS-Reference-Cited by-同舟云学术

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ON THE DEVELOPMENT OF OFF-FLAVOR DURING THE STORAGE OF FROZEN RAW PEAS

Published:1951-01 Issue:1-6 Volume:16 Page:239-244
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LEE FRANK A.,WAGENKNECHT A. C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1951.tb17377.x/fullpdf

Reference11 articles.

1. COPPER ENZYMES IN ISOLATED CHLOROPLASTS. POLYPHENOLOXIDASE IN BETA VULGARIS

2. 2. Association of Official Agricultural Chemists , Official and Tentative Methods of Analysis, 6th Ed. , 1945 , 932 pp.

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1. Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review;Journal of Agricultural and Food Chemistry;2022-04-06

2. PHYSICAL, CHEMICAL AND SENSORY QUALITY OF MICROWAVE-BLANCHED SNOW PEAS;Journal of Food Quality;2001-12

3. FOOD PRESERVATION;Experimental Food Science;1990

4. Enzymes;Basic Food Chemistry;1983

5. Food Processing Potential of the Oyster Mushroom (Pleurotus florida);Canadian Institute of Food Science and Technology Journal;1981-01

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