PHYSIOLOGICAL STUDIES ON REDUCING THE DELETERIOUS EFFECTS IN SOME FRESH CUT VEGETABLES دراسات فسيولوجية على تقليل الآثار الضارة فى بعض الخضروات الطازجة المقطعة
MAHMOUD ATEF SALEH MOHAMED محمود عاطف صالح محمد;
Abstract
The effect of various compounds i.e. reducing agents (ascorbic acid, sodium sulfite, sodium bisulfite and sodium thiosulphate), thiol (L-cysteine), and organic acids (i.e.glycine, aspartic acid, glutamic acid, oxalic acid, succinic acid, phthalic acid, ta
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| Title | PHYSIOLOGICAL STUDIES ON REDUCING THE DELETERIOUS EFFECTS IN SOME FRESH CUT VEGETABLES دراسات فسيولوجية على تقليل الآثار الضارة فى بعض الخضروات الطازجة المقطعة | Authors | MAHMOUD ATEF SALEH MOHAMED محمود عاطف صالح محمد | Keywords | PHYSIOLOGICAL STUDIES ON REDUCING THE DELETERIOUS EFFECTS IN SOME FRESH CUT VEGETABLES دراسات فسيولوجية على تقليل الآثار الضارة فى بعض الخضروات الطازجة المقطعة | Issue Date | 2009 | Description | The effect of various compounds i.e. reducing agents (ascorbic acid, sodium sulfite, sodium bisulfite and sodium thiosulphate), thiol (L-cysteine), and organic acids (i.e.glycine, aspartic acid, glutamic acid, oxalic acid, succinic acid, phthalic acid, ta |
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