MICROWAVE AND CONVENTIONAL BLANCHING EFFECTS ON CHEMICAL, SENSORY, AND COLOR CHARACTERISTICS OF FROZEN BROCCOLI
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1995.tb00398.x/fullpdf
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1. Heat inactivation and pH optima of peroxidase and catalase in carrot, swede and Brussels sprouts
2. Peroxidase and catalase activity in carrot
3. Misting Effects on Ascorbic Acid Retention in Broccoli During Cabinet Display
4. MICROWAVE BLANCHING EFFECTS ON CHEMICAL, SENSORY AND COLOR CHARACTERISTICS OF FROZEN GREEN BEANS
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