Microwave Blanching : Effect on Peroxidase Activity, Texture and Quality of Frozen Vegetables

Journal of Food Science and Technology

Volumn 35, Issue 3, 1998, Pages 216-222

  Ramaswamy, H S ^a   Fakhouri, M O ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Blanching; Carrots; Enzyme activity; Freezing; Microwave; Sweet potatoes; Vegetables

Indexed keywords

EID: 0008618671     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

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