QUALITY OF SOME PROCESSED FRUITS AND VEGETABLES IN RELATION TO ENZYME ACTIVITY
Neveen Abd El-Monem Mohamed Hassanin;
Abstract
SUMMARY
This investigation was carried out to study some technological parameters related with quality as well as enzyme activities in green beans and spinach vegetables blanched by different treatments for various periods and stored at -18ºC for 6 mon
This investigation was carried out to study some technological parameters related with quality as well as enzyme activities in green beans and spinach vegetables blanched by different treatments for various periods and stored at -18ºC for 6 mon
Other data
| Title | QUALITY OF SOME PROCESSED FRUITS AND VEGETABLES IN RELATION TO ENZYME ACTIVITY | Authors | Neveen Abd El-Monem Mohamed Hassanin | Keywords | QUALITY OF SOME PROCESSED FRUITS AND VEGETABLES IN RELATION TO ENZYME ACTIVITY | Issue Date | 2004 | Description | SUMMARY This investigation was carried out to study some technological parameters related with quality as well as enzyme activities in green beans and spinach vegetables blanched by different treatments for various periods and stored at -18ºC for 6 mon |
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