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Peroxidase activity as a quality indicator. 2. Cauliflowers: pre-treatments and storage at different temperatures.

[In Spanish. / En espagnol.]

Author(s) : FUSTER C., BORRALLO M. L., PRESTAMO G.

Type of article: Article

Summary

Soluble and ionic activity were measured in frozen or thermally pretreated (with citric acid or milk) cauliflowers. Enzyme activity, and modifications in colour, microflora and appearance were studied as a function of storage time and temperature (i.e. -24.6 or 22 deg C). The effectiveness of each pretreatment technique was compared.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1996-2933
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 33 - n. 268
  • Publication date: 1995

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