Effect of different blanching systems on enzym - inactivation and quality of frozen green beans

E. Steinbuch; W. Klop; I.A. Badia

Effect of different blanching systems on enzym - inactivation and quality of frozen green beans

E. Steinbuch, W. Klop, I.A. Badia

Research output: Book/Report › Report › Professional

Original language	English
Place of Publication	Wageningen
Number of pages	23
Publication status	Published - 1974

Publication series

Name	Rapport / Sprenger Instituut
No.	no. 1894

Keywords

food preservation
foods
freezing
phaseolus vulgaris
refrigeration
vegetables

Cite this

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title = "Effect of different blanching systems on enzym - inactivation and quality of frozen green beans",

keywords = "voedselbewaring, voedingsmiddelen, invriezen, phaseolus vulgaris, koudeopwekking, groenten, food preservation, foods, freezing, phaseolus vulgaris, refrigeration, vegetables",

author = "E. Steinbuch and W. Klop and I.A. Badia",

year = "1974",

language = "English",

series = "Rapport / Sprenger Instituut",

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AU - Klop, W.

AU - Badia, I.A.

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KW - voedingsmiddelen

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KW - phaseolus vulgaris

KW - koudeopwekking

KW - groenten

KW - food preservation

KW - foods

KW - freezing

KW - phaseolus vulgaris

KW - refrigeration

KW - vegetables

M3 - Report

T3 - Rapport / Sprenger Instituut

BT - Effect of different blanching systems on enzym - inactivation and quality of frozen green beans

CY - Wageningen

ER -