REDOX ASPECTS REGARDING PRESERVATION OF VEGETAL FOOD PRODUCTS BY FREEZING

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...

Full description

Bibliographic Details
Main Authors: Cristinel Zanoaga, Madalina Zanoaga, Marius Neculau
Format: Article
Language:English
Published: "Alexandru Ioan Cuza" University of Iași 2007-08-01
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

Similar Items

Similar Items