THERMAL DESTRUCTION RATES AND REGENERATION OF PEROXIDASE IN GREEN BEANS AND TURNIPSa,b
- 1 January 1959
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 24 (1), 119-133
- https://doi.org/10.1111/j.1365-2621.1959.tb17641.x
Abstract
No abstract availableKeywords
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- PROPERTIES OF THE OXIDIZING ENZYMES OF CERTAIN VINIFERA GRAPES 1Journal of Food Science, 1940
- Enzyme Activity in Frozen VegetablesIndustrial & Engineering Chemistry, 1936