Residual peroxidase activity as influenced by blanching, SO2 treatment and freezing of cauliflowers-Reference-Cited by-同舟云学术

Residual peroxidase activity as influenced by blanching, SO2 treatment and freezing of cauliflowers

Published:1989 Issue:3 Volume:47 Page:377-382
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ramaswamy Hosahalli S,Ranganna S

Publisher

Wiley

Subject

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

Reference16 articles.

1. 1948 Literature search on the preservation of foods by freezing. Special Report No 25. State Eng Expt Sta, Georgia School of Technology, Atlanta, GA.

2. AOAC 1975 Official Methods of Analysis (12th edn). Association of Official Analytical Chemists, Washington, DC.

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

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

5. 1986 A study of the biochemical and chemical causes of quality changes in frozen vegetables. Technical Memorandum, Campden Food Preservation Research Centre, Chipping Campden, UK.

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