Peroxidase, catalase and palmitoyl-CoA hydrolase activity in blanched carrot cubes after storage at −20°C-Reference-Cited by-同舟云学术

Peroxidase, catalase and palmitoyl-CoA hydrolase activity in blanched carrot cubes after storage at −20°C

Published:1983-11 Issue:11 Volume:34 Page:1257-1262
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Baardseth Pernille,Slinde Erik

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference22 articles.

1. Zur Frage von Fermentaktivität und Qualität von Gemüsegefrierkonserven. 1. Mitt. Die verbleibende Restaktivität an Peroxydase

2. Zur Frage von Fermentaktivität und Qualität von Gemüsegefrierkonserven. 2. Mitt. Einfluß auf die Qualität des gefrorenen Gemüses

3. Quality changes of frozen vegetables

4. Thermal requirements for blanching of fruits and vegetables to be frozen. Cost 91. Sub-Group 3. Freezing and thawing Minutes of the meeting in Paris, 19 Nov. 1981, Annex 3, pp. 1–11.

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