EFFECT OF PH, SODIUM-CHLORIDE AND SUCROSE OF HEAT INACTIVATION AND REACTIVATION OF PEROXIDASES IN CERTAIN FOODS

被引:9
作者
GIBRIEL, AY
ELSAHRIGI, AF
KANDIL, SH
ELMANSY, HA
机构
关键词
D O I
10.1002/jsfa.2740290311
中图分类号
S [农业科学];
学科分类号
09 ;
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页码:261 / 266
页数:6
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