FRESH AND PROCESSED ASPARAGUS QUALITY AS INFLUENCED BY FIELD GRADE1,2
- 31 May 1979
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 2 (2) , 149-155
- https://doi.org/10.1111/j.1745-4557.1979.tb00665.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Pre- and Postharvest Factors Affecting Textural Quality of Fresh Asparagus1Journal of the American Society for Horticultural Science, 1976
- Distribution of Fiber Content in Asparagus Cultivars1HortScience, 1976
- EVALUATION OF METHODS FOR MEASURING ASPARAGUS TEXTUREJournal of Food Science, 1975
- Vegetable Vitamins, Loss of Vitamin C in Fresh Vegetables as Related to Wilting and TemperatureJournal of Agricultural and Food Chemistry, 1959
- STUDIES OF PROCESSED ALL‐GREEN ASPARAGUS. II. THE EFFECT OF POST‐HARVEST STORAGE AND BLANCHING VARIABLES UPON THE CHEMICAL COMPOSITION OF PROCESSED ASPARAGUSaJournal of Food Science, 1957
- STUDIES OF PROCESSED ALL‐GREEN ASPARAGUS. I. QUANTITATIVE ANALYSIS OF SOLUBLE COMPOUNDS WITH RESPECT TO STRAIN AND HARVEST VARIABLES, AND THEIR DISTRIBUTION WITHIN THE ASPARAGUS SPEARaJournal of Food Science, 1957