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PRESERVATION OF PEELED POTATO .3. INACTIVATION OF PHENOLASE BY HEAT

被引：4
作者：
MAPSON, LW
TOMALIN, AW
机构：
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1961年 / 12卷 / 01期
关键词：
D O I：
10.1002/jsfa.2740120110
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：54 / &
相关论文
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Asselbergs E.A., 1959, QUICK FROZEN FOODS, V21, P45
[2]   THE EFFECT OF L-ASCORBIC ACID ON THE INVITRO ACTIVITY OF POLYPHENOLOXIDASE FROM POTATO [J].
BARUAH, P ;
SWAIN, T .
BIOCHEMICAL JOURNAL, 1953, 55 (03) :392-399
[3]   PRESERVATION OF PEELED POTATO .1. USE OF SULPHITE AND ITS EFFECT ON THIAMINE CONTENT [J].
MAPSON, LW ;
WAGER, HG .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1961, 12 (01) :43-&
[4]  
TALBURT WF, 1959, POTATO PROCESSING, P290
[5]  
WHITTENBERGER RT, 1954, FOOD RES, V15, P331
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