✦ LIBER ✦

EFFECT OF MICROWAVE POWER LEVEL AND TIME ON ASCORBIC ACID CONTENT, PEROXIDASE ACTIVITY AND COLOR OF SELECTED VEGETABLES

✍ Scribed by M. S. BREWER; S. BEGUM

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of High Pressure Treatments on Pe

✍ G.B. Quaglia; R. Gravina; R. Paperi; F. Paoletti 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 66 KB

Effect of 1,10-phenanthroline on peroxid

✍ B. Herman; R. Biczak; E. Gurgul 📂 Article 📅 1998 🏛 Springer Netherlands 🌐 English ⚖ 224 KB

Proximate composition and mineral conten

✍ T. C. Mosha; R. D. Pace; S. Adeyeye; K. Mtebe; H. Laswai 📂 Article 📅 1995 🏛 Springer US 🌐 English ⚖ 625 KB

THE EFFECT OF AN INDIVIDUAL QUICK BLANCH

✍ DANIEL B. CUMMING; ROBERT STARK; KATHERINE A. SANFORD 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 378 KB

Effect of traditional cooking methods on

✍ O.O. Keshinro; A.O. Ketiku 📂 Article 📅 1979 🏛 Elsevier Science 🌐 English ⚖ 381 KB

Effects of Ascorbic Acid on Peroxidase a

✍ O. Lamikanra And; M.A. Watson 📂 Article 📅 2001 🏛 Institute of Food Technologists 🌐 English ⚖ 164 KB