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Changes in carbohydrate and nitrogen concentrations during storage of heat- and freeze-dried alfalfa root tissue

✍ Scribed by Nelson, Curtis J.; Smith, Dale

Book ID
126786325
Publisher
American Chemical Society
Year
1972
Tongue
English
Weight
475 KB
Volume
20
Category
Article
ISSN
0021-8561

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## Abstract Freeze dried halibut (Hippoglossus stenolepis Schmidt) flesh was stored in air and in nitrogen for 200 days at 25Β°C and A~w~ 0.52, and the deterioration in quality was examined. The brown discoloration occurring in the early stages of storage progressed faster in the nitrogen‐ than in t