Effect of pH, sodium chloride and sucrose on...

Journal of the Science of Food and Agriculture 1978 Vol. 29; Iss. 3

Effect of pH, sodium chloride and sucrose on heat-inactivation and reactivation of peroxidases in certain foods

Ahmed Y. Gibriel, Ahmed F. El-Sahrigi, Soheir H. Kandil, Hamdy A. El-Mansy
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Volume:
29
Year:
1978
Language:
english
Pages:
6
DOI:
10.1002/jsfa.2740290311
File:
PDF, 280 KB
english, 1978
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