EXPERIMENTS ON THE INACTIVATION OF SOME ENZYMES BY WATER BLANCHING IN FRENCH FRY PRODUCTION

被引：4

作者：

FRETZDORFF, B ^{[1
]}

BERGTHALLER, W ^{[1
]}

PUTZ, B ^{[1
]}

机构：

[1] BUNDESFORSCH SANSTALT GETREIDE & KARTOFFELVERARBEITUNG,INST STARKE & KARTOFFELTECHNOL,D-4930 DETMOLD,FED REP GER

来源：

关键词：

D O I：

10.1007/BF02360018

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：25 / 36

页数：12

共 27 条

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[27] BEHAVIOUR OF PEROXYDASE DURING BLANCHING OF VEGETABLES [J].

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