The effect of lipid-degrading enzyme activities on quality of blanched and unblanched frozen stored cauliflower estimated by sensory and instrumental analysis

HomeResultsPublicationsThe effect of lipid-degrading enzyme activities on quality of blanched and unblanched frozen stored cauliflower estimated by sensory and instrumental analysis

Published 1989

Read in Norwegian

Publication details

Journal : Food Chemistry , vol. 32 , p. 39–46 , 1989

Publisher : Elsevier

International Standard Numbers :
Printed : 0308-8146
Electronic : 1873-7072

Publication type : Academic article

Contributors : Baardseth, Pernille; Næsset, Erik

Issue : 1

Links :
DOI : doi.org/10.1016/0308-8146(89)9...

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no