INFLUENCE OF HEAT TREATMENT ON THE QUALITY OF VEGETABLES: CHANGES IN VISUAL GREEN COLOR

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1 May 1977

journal article
research article
Published by Wiley in Journal of Food Science

Vol. 42 (3), 778-781
https://doi.org/10.1111/j.1365-2621.1977.tb12601.x

Abstract

No abstract available

This publication has 2 references indexed in Scilit:

Kinetics of Thermal Degradation of Chlorophyll in Spinach Puree^a
Journal of Food Science, 1964
Color Changes in Green Vegetables
Industrial & Engineering Chemistry, 1940

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