Verhalten von Peroxydase beim Blanchieren von Gemüse
- 1 December 1969
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 141 (4) , 201-208
- https://doi.org/10.1007/bf01458896
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Kinetic Studies on the Heat Inactivation of Peroxidase in Sweet CornaJournal of Food Science, 1962
- THERMAL DESTRUCTION RATES AND REGENERATION OF PEROXIDASE IN GREEN BEANS AND TURNIPSa,bJournal of Food Science, 1959
- THERMAL DESTRUCTION OF PEROXIDASE IN VEGETABLES AT HIGH TEMPERATURESaJournal of Food Science, 1956
- Studies on oxidase activity in potato tubersBiochimica et Biophysica Acta, 1947
- The Rate of Inactivation by Heat of Peroxidase in Milk. IBiochemical Journal, 1914