12 results on '"Garrote, R. L."'
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2. Note. Comparison of Two Rapid Methods of Lipoxygenase Assay in Blanched Green Peas, Green Beans and Potatoes
3. Heat and NaOH penetration during chemical peeling of potatoes
4. Effect of thermal treatment on steam peeled potatoes
5. A Mathematical Model to Describe Potato Chemical (NaOH) Peeling. Energy and Mass Transfer Model Resolution
6. Apparent Diffusion Coefficient Determination of Sodium Hydroxide through Potato Skin and Flesh under Different Temperatures and Concentration Conditions
7. Effect of freezing on diffusion of ascorbic acid during water heating of potato tissue
8. Prediction of vitamin C retention of potato strips blanched in water
9. Thermo-kinetic modeling of peroxidase inactivation during blanching-cooling of corn on the cob
10. Prediction of residual peroxidase activity in the blanching-cooling of corn-on-the-cob and its relation to off-flavor development in frozen storage
11. Two-stage water blanching of asparagus
12. [Thermal inactivation of the enzymes polyphenoloxidase and peroxidase in Swiss chard (Beta vulgaris, cicla)].
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