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The heat resistance of bacterial spores and its relationship to the contraction of the forespore protoplasm during sporulation

✍ Scribed by J. E. Algie

Publisher
Springer
Year
1983
Tongue
English
Weight
218 KB
Volume
9
Category
Article
ISSN
0343-8651

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The peroxidase enzyme activities of some fresh vegetables (cabbage, leeks, carrot, spinach, celery, squash, potatoes, onions and green beans) were determined. The peroxidase activities of cabbage and green beans were high. Onions showed very little peroxidase activity. The vegetables were blanched i