✦ LIBER ✦

THE EFFECT OF BLANCHING ON THE CARBONYL CONTENT OF THE CRUDE LIPID DURING THE STORAGE OF FROZEN PEAS

✍ Scribed by FRANK A. LEE

Book ID: 108795349
Publisher: Institute of Food Technologists
Year: 1958
Tongue: English
Weight: 127 KB
Volume: 23
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1958.tb17542.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

ON THE DEVELOPMENT OF OFF-FLAVOR DURING

ON THE DEVELOPMENT OF OFF-FLAVOR DURING THE STORAGE OF FROZEN RAW PEAS

✍ FRANK A. LEE; A. C. WAGENKNECHT 📂 Article 📅 1951 🏛 Institute of Food Technologists 🌐 English ⚖ 394 KB

CHEMICAL CHANGES TAKING PLACE IN THE CRU

CHEMICAL CHANGES TAKING PLACE IN THE CRUDE LIPIDS DURING THE STORAGE OF FROZEN RAW VEGETABLES

✍ FRANK A. LEE 📂 Article 📅 1954 🏛 Institute of Food Technologists 🌐 English ⚖ 352 KB

Effect of blanching and refrigerated sto

Effect of blanching and refrigerated storage temperature on the quality of frozen broad beans

✍ N. Müftügil 📂 Article 📅 1985 🏛 Elsevier Science 🌐 English ⚖ 376 KB

A Chemical Effect of Ethylene during the

A Chemical Effect of Ethylene during the Storage of Peas

✍ LEE, FRANK A. 📂 Article 📅 1959 🏛 Nature Publishing Group 🌐 English ⚖ 114 KB

THE LOSS OF CHLOROPHYLL IN GREEN PEAS DU

THE LOSS OF CHLOROPHYLL IN GREEN PEAS DURING FROZEN STORAGE AND ANALYSIS

✍ A. C. WAGENKNECHT; FRANK A. LEE; FRANK P. BOYLE 📂 Article 📅 1952 🏛 Institute of Food Technologists 🌐 English ⚖ 573 KB

Nature of the effect of therlocus on the

Nature of the effect of therlocus on the lipid content of embryos of peas (Pisum sativumL.)

✍ Mary Bettey; Alison M. Smith 📂 Article 📅 1990 🏛 Springer-Verlag 🌐 English ⚖ 879 KB

The aim of this work was to discover why pea (Pisum sativum L.) embryos recessive at the r locus (rr) have a higher lipid content than embryos dominant at this locus (RR). The r locus is a gene encoding starchbranching enzyme, rr embryos have a much lower activity of this enzyme than RR embryos, and