ENZYME ACTION AND OFF‐FLAVOR IN FROZEN PEASa
- 1 January 1958
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 23 (1), 25-31
- https://doi.org/10.1111/j.1365-2621.1958.tb17534.x
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- THE ACTION OF LIPOXIDASE IN FROZEN RAW PEASaJournal of Food Science, 1956
- INFLUENCE OF VINING ON THE DEVELOPMENT OF OFF‐FLAVOR IN FROZEN RAW PEAS a,b,Journal of Food Science, 1956
- Catalysis of linoleate oxidation by pea lipoxidaseArchives of Biochemistry and Biophysics, 1956
- A CHEMICAL STUDY OF THE PROGRESSIVE DEVELOPMENT OF OFF‐FLAVOR IN FROZEN RAW VEGETABLESaJournal of Food Science, 1955
- CHEMICAL CHANGES TAKING PLACE IN THE CRUDE LIPIDS DURING THE STORAGE OF FROZEN RAW VEGETABLESaJournal of Food Science, 1954
- THE LOSS OF CHLOROPHYLL IN GREEN PEAS DURING FROZEN STORAGE AND ANALYSIS aJournal of Food Science, 1952
- ON THE DEVELOPMENT OF OFF‐FLAVOR DURING THE STORAGE OF FROZEN RAW PEASaJournal of Food Science, 1951
- Enzyme Activity in Frozen Vegetable TissuePublished by Wiley ,1949
- Simplified Apparatus for Catalase DeterminationIndustrial & Engineering Chemistry Analytical Edition, 1942
- UNSATURATED FAT OXIDASE: SPECIFICITY, OCCURRENCE AND INDUCED OXIDATIONSJournal of the American Chemical Society, 1941