REDOX ASPECTS REGARDING PRESERVATION OF VEGETAL FOOD PRODUCTS BY FREEZING
Freezing, at least of the vegetable products, no matter of the anatomic part involved – root, stalk, leaf, flower, fruit or seed – induces a biochemical changes manifested, implicitly, by modification of the tissular rH. More precisely, the more distant the native rH of the product under consider...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
"Alexandru Ioan Cuza" University of Iași
2007-08-01
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| Series: | Analele Ştiinţifice Ale Universităţii Alexandru Ioan Cuza din Iași,Sectiunea II A : Genetica si Biologie Moleculara |
| Online Access: | http://www.gbm.bio.uaic.ro/index.php/gbm/article/view/389 |