Effects of freezing on the organic acid content of frozen green beans and Padrón peppers

European Food Research and Technology

Volumn 204, Issue 5, 1997, Pages 365-368

  Gonzalez Castro M J ^a   Oruna Concha M J ^a   Lopez Hernandez J ^a   Simal Lozano, J ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Deep freezing; Green beans; HPLC; Organic acids; Padr n peppers

Indexed keywords

EID: 53249156123     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050091     Document Type: Article

References (9)

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