✦ LIBER ✦

Soluble protein content in minimally processed vegetables during storage

✍ Scribed by Lata Masih; Hubert Roginski; Robert Premier; Bruce Tomkins; Said Ajlouni

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Role of microbiological and physiologica

✍ P. Ragaert; F. Devlieghere; J. Debevere 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 287 KB

Changes in nutritional properties of min

✍ Emiliano Cocci; Pietro Rocculi; Santina Romani; Marco Dalla Rosa 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 154 KB

The potential of isothermal calorimetry

✍ Federico Gómez Galindo; Pietro Rocculi; Lars Wadsö; Ingegerd Sjöholm 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 380 KB

Evolution of Quality Characteristics of

✍ S. Sanz; C. Olarte; F. Ayala; J.F. Echávarri 📂 Article 📅 2009 🏛 Institute of Food Technologists 🌐 English ⚖ 391 KB

Survival characteristics ofSalmonellaTyp

✍ Bülent Ergönül 📂 Article 📅 2010 🏛 SP Birkhäuser Verlag Basel 🌐 English ⚖ 349 KB

Effects of blanching and storage conditi

✍ X. Saldivar; Y.-J. Wang; P. Chen; A. Mauromoustakos 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 132 KB