Share

Ascorbic acid retention of broccoli held on a refrigerated salad bar.

Author(s) : LOGOMARSINO J. V., GAO J.

Type of article: Article

Summary

In order to simulate storing conditions of salad bars, broccoli samples are equilibrated at 22 deg C for 8 h, then refrigerated at 4 deg C for 16 h before being returned to 22 deg C for 2 h. Ascorbic acid retention decreases at 22 deg C.

Details

  • Original title: Ascorbic acid retention of broccoli held on a refrigerated salad bar.
  • Record ID : 1992-2788
  • Languages: English
  • Source: J. Food Qual. - vol. 14 - n. 6
  • Publication date: 1991

Links


See other articles in this issue (2)
See the source

Indexing