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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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
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The effect of carbon dioxide on phenolics and t...
- Author(s) : GIL-IZQUIERDO A., CONESA M. A., FERRERES F., et al.
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INFLUENCE OF PRECONDITIONING TEMPERATURES ON LO...
- Author(s) : PERRIN P. W.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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Nutrient antioxidants in minimally processed ve...
- Author(s) : MASIH L., ROGINSKI H., PREMIER R., et al.
- Date : 2000/10/19
- Languages : English
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