Peas, Sweet Corn, and Green Beans
Author:
Affiliation:
1. Department of Food Science & Human Nutrition; Michigan State University; East Lansing Michigan USA
2. Department of Food Science & Technology; Ohio State University; Columbus Ohio USA
Publisher
John Wiley & Sons, Ltd
Reference75 articles.
1. ADC (Agribusiness Development Center) 2001 Fresh Green Beans http://pdf.usaid.gov/pdf_docs/Pnacq976.pdf
2. Thermal inactivation of peroxidase during blanching of butternut squash;Aguero;LWT-Food Sci & Technol,2008
3. Agular J Laemmlen F Baamuer A Mayberry K 1998 Snap Bean Production in California
4. Polyolefin stretch films maintain the quality of sweet corn during storage and shelf life;Aharoni;Postharv Biol & Technol,1996
5. Inactivation of peroxidase and lipoxygenase in carrots, green beans and green peas by combination of high hydrostatic pressure and mild heat treatment;Akyol;Euro Food Res & Technol,2006
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