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IIR document
Use of onion extract to prevent enzymatic browning of frozen Agaricus bisporus mushrooms.
Aubergine : le brunissement enzymatique des légumes découpés. Approche biochimique. 1.
Enzymatic browning of cut vegetables: the case of eggplant. A biochemical approach. 1.
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.
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?
