✦ LIBER ✦

COLOR QUALITY OF FROZEN STRAWBERRIES: EFFECT OF ANTHOCYANIN, pH, TOTAL ACIDITY AND ASCORBIC ACID VARIABILITY

✍ Scribed by R. E. WROLSTAD; TERYL P. PUTNAM; G. W. VARSEVELD

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF SUCROSE AND ASCORBIC ACID ON Q

✍ D. G. GUADAGNI 📂 Article 📅 1954 🏛 Institute of Food Technologists 🌐 English ⚖ 385 KB

KINETICS OF COLOR, ASCORBIC ACID, and TO

✍ D. G. GUADAGNI; S. H. KELLY; LLOYD L. INGRAHAM 📂 Article 📅 1960 🏛 Institute of Food Technologists 🌐 English ⚖ 377 KB

Effects of oxygen on quality and ascorbi

✍ J. F. Kefford; H. A. McKenzie; P. C. O. Thompson 📂 Article 📅 1959 🏛 John Wiley and Sons 🌐 English ⚖ 956 KB