✦ LIBER ✦

Pre-cooling fruit and vegetables

✍ Scribed by Anon

Publisher: Elsevier Science
Year: 1954
Tongue: English
Weight: 100 KB
Volume: 4
Category: Article
ISSN: 0042-207X
DOI: 10.1016/0042-207x(54)90355-3

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Canning fruit and vegetables

✍ Cadbury, George 📂 Article 📅 1933 🏛 Wiley (John Wiley & Sons) ⚖ 899 KB

## By GEORGE CADBURY 1 lie Jhglisli ciiiiniiig iiitlustry liiis I)ceii iiiucli in tlic public cyc during the Iiist feiv yciirs, : i d it, hiis struck tlic ininginnt ion of the 1inI)lic Iicciiusc it sccinctl to opc~i out nc\v possibilities for :+culture tintl for tlic c l c \ d ~piiiciit of it ncw

Fresh fruits and vegetables

✍ G. Tripp 📂 Article 📅 1959 🏛 Elsevier Science ⚖ 50 KB

Fruit and vegetables unaffected by norma

Fruit and vegetables unaffected by normal flight condition

📂 Article 📅 1949 🏛 Elsevier Science 🌐 English ⚖ 67 KB

Energy use and fruits and vegetables

✍ Mary Rawitscher; Jean Mayer 📂 Article 📅 1981 🏛 Elsevier Science 🌐 English ⚖ 846 KB

Salicylic acid in fresh and canned fruit

Salicylic acid in fresh and canned fruit and vegetables

✍ Gordon L. Robertson; William J. Kermode 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 290 KB 👁 1 views

## Abstract The salicylic acid concentration in a range of fresh and canned fruit and vegetables was determined using a sensitive spectrofluorimetric technique. Concentrations in fresh fruit ranged from 0.02 mg kg‐^1^ in kiwifruit to 0.10 mg kg‐^1^ in New Zealand grapefruit, and in fresh vegetables

Flavor quality of fruits and vegetables

✍ Adel A Kader 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 91 KB