ShareAscorbic acid content of minimally processed Chinese cabbage.
Author(s) : KLIEBER A., FRANKLIN B.
Details
- Original title: Ascorbic acid content of minimally processed Chinese cabbage.
- Record ID : 2001-2292
- Languages: English
- Publication date: 1998/08/02
- Source: Source: Proc. int. hortic. Congr., Qual. hortic. Prod., Brussels/ Acta Hortic.
n. 518; 201-204; 8 ref.
Indexing
- Themes: Vegetables
- Keywords: Vitamin C; China; Treatment; Vegetable; Chinese cabbage
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POSTHARVEST RESPONSES OF CHINESE CABBAGE TO HIG...
- Author(s) : WANG C. Y.
- Date : 1983/01
- Languages : English
- Source: J. am. Soc. hortic. Sci. - vol. 108 - n. 1
View record
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LONG-TERM STORAGE OF CHINESE CABBAGE.
- Author(s) : HANSEN H., BOHLING H.
- Date : 1981
- Languages : English
- Source: Acta Hortic. - n. 116
View record
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An analysis of a vacuum precooling experiment o...
- Author(s) : CHEN W., DING W. H.
- Date : 2007/08/21
- Languages : English
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
- Formats : PDF
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Low-oxygen storage of whole and minimally proce...
- Author(s) : O'HARE T. J., SMITH L. G., WONG L. S., MEIBURG G. F.
- Date : 1996
- Languages : English
View record
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QUALITY OF CABBAGE. EFFECTS OF BLANCHING, FREEZ...
- Author(s) : SRISANGNAM C.
- Date : 1980
- Languages : English
- Source: J. Food Qual. - vol. 3 - n. 4
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