The Effect of Storage Temperature on the Ascorbic Acid Content and Color of Frozen Broad Beans and Cauliflowers and Consumption of electrical Energy during Storage (Turkish with English Abstract)
Frozen broad beans and cauliflowers samples were stored at three different temperatures (-10o, -18o and –26 oC) for nine months. During storage ascorbic acid contents of the two vegetables were determined. The losses and changes in the chlorophyll content of broad beans and the formation of dark col...
| Format: | Article |
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| Language: | English |
| Published: |
Association of Food Technology, Turkey
2015-02-01
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| Series: | Gıda |
| Subjects: | |
| Online Access: | http://dergipark.gov.tr/gidader/issue/6797/91444?publisher=gidadernegi |