Influence of ascorbic acid on the changes of nitrate and nitrite in the pasteurized carrot and red beet juice
1990
Rasic, J.Lj. | Bozic, Z. (Tehnoloski faklutet, Novi Sad (Yugoslavia))
Results of investigations showed the following. Ascorbic acid added to samples of pasteurized carrot and red beet juices had slow down changes of nitrate and nitrite during holding at room temperature and at refrigeration. The content of nitrite was smailler in the containing ascorbic acid than that in the samples without ascorbic acid added; and this particulary pronounced at refrigeration temperature.
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Эту запись предоставил Unassigned data from Yugoslavia