QUALITY OF FROZEN GREEN VEGETABLES BLANCHED IN FOUR CONCENTRATIONS OF AMMONIUM BICARBONATE
- 1 September 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (6) , 954-958
- https://doi.org/10.1111/j.1365-2621.1973.tb02123.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- USE OF AMMONIUM COMPOUNDS FOR CHLOROPHYLL RETENTION IN FROZEN GREEN VEGETABLESJournal of Food Science, 1973
- THE DETERMINATION OF DEHYDROASCORBIC ACID AND ASCORBIC ACID IN PLANT TISSUES BY THE 2,4-DINITROPHENYLHYDRAZINE METHODJournal of Biological Chemistry, 1944