𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Ripening of Apples during Storage I.—Introduction

✍ Scribed by M. Knee


Publisher
John Wiley and Sons
Year
1971
Tongue
English
Weight
372 KB
Volume
22
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.


📜 SIMILAR VOLUMES


Quality changes during the storage of ap
✍ Opatová, H. ;Voldřich, M. ;Dobiáš, J. ;Čurda, D. 📂 Article 📅 1992 🏛 John Wiley and Sons 🌐 English ⚖ 278 KB

The stability of apple puree at different constant temperatures (-18 "C, 4 "C, 20 "C, 50 "C and 60 "C) was studied within the period of 30 days. During this time changes in the samples of apple puree, which was stored at variable temperature, were determined as well. The content of ascorbic acid, th

Vacuum-packed ripened sausages: evolutio
✍ Carmine Summo; Francesco Caponio; Antonella Pasqualone; Tommaso Gomes 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 111 KB

BACKGROUND: Various studies have shown the ability of volatile compounds to influence the quality of charcuterie products because of their effect on sensorial properties. To the best of our knowledge, there are no data in the scientific literature concerning the evolution of volatile compounds of va