THE EFFECT OF SUNLIGHT ON CRUDE LIPIDS EXTRACTED FROM FRESH AND FROZEN VEGETABLESb,c,
- 1 March 1956
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 21 (2), 254-263
- https://doi.org/10.1111/j.1365-2621.1956.tb16918.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Effect of Sunlight on Mixtures of Vegetable Oils and PigmentsNature, 1955
- 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
- COPPER ENZYMES IN ISOLATED CHLOROPLASTS. POLYPHENOLOXIDASE IN BETA VULGARISPlant Physiology, 1949
- CAROTENE CONTENT OP FRESH AND FROZEN GREEN VEGETABLES1Journal of Food Science, 1943
- Personal and other itemsJournal of the Society of Chemical Industry, 1933