Ascorbic Acid/Citric Acid Combinations in the Processing of Frozen Apple Slices
- 1 November 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (6), 1713-1716
- https://doi.org/10.1111/j.1365-2621.1988.tb07823.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Comparison of Erythorbic and Ascorbic Acids as Inhibitors of Enzymatic Browning in AppleJournal of Food Science, 1987
- APPLE QUALITY AS INFLUENCED BY METHOD OF CaCl2 APPLICATION1Journal of Food Quality, 1986
- INFLUENCE OF NACL LEVEL AND FREEZING ON ACTIN AND MYOSIN CONTENT OF EXUDATE FROM CHUNKED AND FORMED LAMB ROASTSJournal of Food Quality, 1986
- EXPANDED STATISTICAL TABLES FOR ESTIMATING SIGNIFICANCE IN PAIRED—PREFERENCE, PAIRED–DIFFERENCE, DUO–TRIO AND TRIANGLE TESTSJournal of Food Science, 1978
- REFRIGERATED APPLE SLICES: PRESERVATIVE EFFECTS OF ASCORBIC ACID, CALCIUM AND SULFITESJournal of Food Science, 1972
- Effect of Ascorbic Acid on Polyphenol OxidaseJournal of the American Chemical Society, 1956