ShareThe effect of blanching, freezing and freeze-storage on changes of some chemical compounds content in New Zealand spinach.
Author(s) : GRZESZCZUK M., JADCZAK D., PODSIADLO C.
Type of article: Article
Details
- Original title: The effect of blanching, freezing and freeze-storage on changes of some chemical compounds content in New Zealand spinach.
- Record ID : 2007-2699
- Languages: English
- Source: Veg. Crops Res. Bull. - vol. 66
- Publication date: 2007
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Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Vitamin C; Quality; Protein; Vegetable; Expérimentation; Spinach; Cold storage; Freezing; Acidity
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The effect of perforated packaging on storage a...
- Author(s) : KOSSON R., STEPOWSKA A.
- Date : 2006
- Languages : English
- Source: Veg. Crops Res. Bull. - vol. 64
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Qualitative changes in the broccoli (Brassica o...
- Author(s) : RAI D. R., TYAGI S. K., JHA S. N., et al.
- Date : 2008/06
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 45 - n. 3
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Wplyw temperatury i czasu przechowywania na zmi...
- Author(s) : NOWAK D.
- Date : 2005
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 59 - n. 7
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The effect of equilibrium modified atmosphere p...
- Author(s) : KOSSON R., STEPOWSKA A.
- Date : 2005
- Languages : English
- Source: Veg. Crops Res. Bull. - vol. 63
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CORRELATIONS BETWEEN THE ASCORBIC ACID CONTENT ...
- Author(s) : GUKALINA T. V., KOWALENKA T. V.
- Date : 1985
- Languages : German
- Source: Ernährung - vol. 9 - n. 3
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