Effect of pH , sodium chloride and sucrose on heat inactivation and reactivation of peroxidases in certain foods

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Bibliographic Details
Published inJournal of the science of food and agriculture Vol. 29; no. 3; pp. 261 - 266
Main Authors Gibriel, A.Y, El-Sahrigi, A.F, Kandil, S.H, El-Mansy, H.A
Format Journal Article
LanguageEnglish
Published 01.03.1978
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ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2740290311