ShareENZYMATIC OXIDATION REACTION IN FROZEN PARSLEY.
[In German. / En allemand.]
Author(s) : DUDEN R.
Type of article: Article
Details
- Original title: [In German. / En allemand.]
- Record ID : 1983-0526
- Languages: German
- Source: Z. Ernährungswiss. - vol. 20 - n. 4
- Publication date: 1981/12
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Parsley; Oxidation; Organoleptic property; Enzyme; Freezing
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VARIATION OF THE ORGANOLEPTIC PROPERTIES OF PAR...
- Author(s) : DUDEN R.
- Date : 1984
- Languages : German
- Source: Lebensmitteltechnik - vol. 16 - n. 4
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VARIATIONS OF THE ORGANOLEPTIC PROPERTIES OF PA...
- Author(s) : DUDEN R.
- Date : 1984
- Languages : German
- Source: Lebensmitteltechnik - vol. 16 - n. 4
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LA QUALITE OLFACTIVE DU PERSIL CONGELE.
- Author(s) : PHILIPPON J., ROUET-MAYER M. A., GROGNARD A.
- Date : 1988
- Languages : French
- Source: Rev. gén. Froid - vol. 78 - n. 9
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LIPIDS STABILITY IN FROZEN CAULIFLOWER IN RELAT...
- Author(s) : PIZZOCARO F., SENESI E., MONTEVERDI R.
- Date : 1986
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 25 - n. 5
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RELATION TEMPERATURE-DUREE D'ENTREPOSAGE ET MAI...
- Author(s) : PHILIPPON J.
- Date : 1986
- Languages : French
- Source: Sci. Aliments - vol. 6 - n. 3
View record