CELLULAR CHANGES IN CERTAIN FRUITS AND VEGETABLES DURING BLANCHING AND DEHYDRATION
- 1 November 1944
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 9 (6) , 442-452
- https://doi.org/10.1111/j.1365-2621.1944.tb16714.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- CAROTENE CONTENT OP FRESH AND FROZEN GREEN VEGETABLES1Journal of Food Science, 1943
- CHANGES IN TISSUE COMPOSITION IN DEHYDRATION OF CERTAIN FLESHY ROOT VEGETABLES1Journal of Food Science, 1943
- A MICROSCOPIC STUDY OF THE PHYSICAL CHANGES IN CARROTS AND POTATOES DURING DEHYDRATION1Journal of Food Science, 1943
- CHEMICAL AND HISTOLOGICAL STUDIES OF THE DISINTEGRATION OF CELL‐MEMBRANE MATERIALS IN VEGETABLES DURING COOKING1Journal of Food Science, 1941
- THE COURSE OF STONE CELL FORMATION IN PEAR FRUITSPlant Physiology, 1935