ENZYME ACTIVITY AND QUALITY OF FROZEN GREEN BEANS AS AFFECTED BY BLANCHING AND STORAGE
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1988.tb00888.x/fullpdf
Reference10 articles.
1. Zur Frage von Fermentaktivität und Qualität von Gemüsegefrierkonserven. 1. Mitt. Die verbleibende Restaktivität an Peroxydase
2. Multiple Range and Multiple F Tests
3. PEROXIDASE AND POLYPHENOL OXIDASE ACTIVITIES IN DEVELOPING PEACHES
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