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Quality of home frozen vegetables : II. Effects of blanching and/or cooling in various solutions on conversion of chlorophyll

✍ Scribed by MARGARET A. HUDSON; VALERIE J. SHARPLES; MONICA E. GREGORY

Book ID: 108800401
Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 533 KB
Volume: 9
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.1974.tb01750.x

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## Abstract Carrot strips were scalded in (a) water, (b) solutions of sulphite, (e) solutions of starch, pectin or gelatin, and dried. The dried strips were stored in air in sealed cans. The ratio of loss of carotouoids from the carrot strips was the same whether they had been scalded in water or i