USE OF AMMONIUM COMPOUNDS FOR CHLOROPHYLL RETENTION IN FROZEN GREEN VEGETABLES
- 1 February 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (2) , 202-205
- https://doi.org/10.1111/j.1365-2621.1973.tb01386.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Effect on Ascorbic Acid, Sugars, and Total Acids: Storage of Fresh Broccoli and Green Beans1Journal of the American Dietetic Association, 1972
- THE EFFECT OF A PHOSPHATE BUFFER AND MAGNESIUM CARBONATE ON QUALITY ATTRIBUTES OF COOKED GREEN VEGETABLES1Journal of Milk and Food Technology, 1971
- Nitrogen balance after intravenous and oral administration of ammonium salts to man.Journal of Applied Physiology, 1969
- Food Action Rating Scale for Measuring Food AcceptanceJournal of Food Science, 1965