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May 1, 1977Journal of Food Science

Influence of Heat Treatment on the Quality of Vegetables: Changes in Visual Green Color

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Authors

KHKan-ichi HayakawaRutgers, The State University of New JerseyGTG.E. TimbersRutgers, The State University of New Jersey

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Cite This Study

Hayakawa et al. (1977) studied this question.

synapsesocial.com/papers/6a83ea93be3ac444ce3ea3behttps://doi.org/10.1111/j.1365-2621.1977.tb12601.x
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1INFLUENCE OF HEAT TREATMENT ON THE QUALITY OF VEGETABLES: ORGANOLEPTIC QUALITY1977 · 32 citations
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  4. 4Effect of Processing Temperature on Pigments and Color of Spinach a1962 · 66 citations
  5. 5Sterilization in Food Technology1957 · 350 citations