Preservation of peeled potato. III.–the inactivation of phenolase by heat
- 1 January 1961
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 12 (1) , 54-58
- https://doi.org/10.1002/jsfa.2740120110
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Preservation of peeled potato. I.–use of sulphite and its effect on the thiamine contentJournal of the Science of Food and Agriculture, 1961
- The effect of l-ascorbic acid on the in vitro activity of polyphenoloxidase from potatoBiochemical Journal, 1953
- OBSERVATIONS ON SLOUGHING OF POTATOESJournal of Food Science, 1950