✦ LIBER ✦

Modelling the change in colour of broccoli and green beans during blanching

✍ Scribed by L.M.M Tijskens; E.P.H.M Schijvens; E.S.A Biekman

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

CHANGES IN SOLUBLE AND BOUND PEROXIDASES

✍ ASTERIOS M. GKINIS; OWEN R. FENNEMA 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 658 KB

Sensory Evaluations and Changes in Perox

✍ M.P. APARICIO-CUESTA; M.P. MATEOS-NOTARIO; J.C. RIVAS-GONZALO 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 563 KB

Changes in the Activity of Ferredoxin-NA

✍ Barry G. Haslett and Richard Cammack 📂 Article 📅 1976 🏛 John Wiley and Sons 🌐 English ⚖ 750 KB

Variations in bacterial counts during th

✍ M. RACCACH; B. JUVEN; Y. HENIS 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 255 KB

Quantitative X-Ray microanalysis of the

✍ Monika Grote; Hans Georg Fromme 📂 Article 📅 1982 🏛 Springer 🌐 English ⚖ 319 KB

Electron microscopic morphometry of cell

✍ Monika Grote; Hans Georg Fromme 📂 Article 📅 1982 🏛 Springer 🌐 English ⚖ 309 KB