Green pods of French beans CV. pant Anupam were blended with distilled water, filtered and extract pH was adjusted to 5.25,5.65, 5.85,6.25 or 6.65 using 20 I citric acid or 1 N NaOH. Thermal inactivation times (TIT) of peroxidase were determined by TIT tube method. The corrected Fioo [min] and z [ T
โฆ LIBER โฆ
Blanching of green bean (Phaseolus vulgaris)
โ Scribed by Karl Kaack
- Book ID
- 105065937
- Publisher
- Springer US
- Year
- 1994
- Tongue
- English
- Weight
- 453 KB
- Volume
- 46
- Category
- Article
- ISSN
- 1573-9104
No coin nor oath required. For personal study only.
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