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Aubergine : le brunissement enzymatique des légumes découpés. Approche biochimique. 1.
Enzymatic browning of cut vegetables: the case of eggplant. A biochemical approach. 1.
IIR document
PROTECTION DES PRODUITS DE 4E GAMME CONTRE LES BRUNISSEMENTS ENZYMATIQUES : CHAMPIGNONS DE PARIS EMINCES CONSERVES PAR REFRIGERATION.
PROTECTION OF CONVENIENT FRESH PRODUCTS AGAINST ENZYMIC BROWNING: COOLED MUSHROOM SLICES.
TRANCHES DE POMMES CONSERVEES A 277 K (4 DEG C). PREVENTION DES BRUNISSEMENTS ENZYMATIQUES PAR LES CHLORURES.
APPLE SLICES STORED AT 277 K (4 DEG C). PREVENTION OF ENZYMIC BROWNING BY CHLORIDES.
Use of onion extract to prevent enzymatic browning of frozen Agaricus bisporus mushrooms.
REVERSIBILITY OF ENZYMIC BROWNING OF FROZEN FRUITS AND VEGETABLES. STUDY OF CRUSHED APPLES AND SOLUTIONS OF PURE O-DIPHENOLS.
Changes in peel of three cultivars of pears polyphenol concentrations and polyphenoloxidase in relation to degree of browning during cold storage.
[In Chinese. / En chinois.]
Preservative treatments for fresh-cut fruits and vegetables.
Conservation par réfrigération de tranches de pommes destinées à I'industrie.
The cold storage of apple slices destined for industry.
High oxygen packaging of ready-to-eat vegetables: a novel type of modified atmosphere packaging?
