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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书目信息
出版者
Tehnoloski fakultet
其它主题
Yougoslavie/ stockage; Jus de legume; Yugoslavia/ almacenamiento; Almacenamiento en frigorificos; Betterave potagere
语言
注释
6 tables; 4 ref. Summaries (En, Sh)
类型
Conference; Summary
来源
[Proceedings from the conference of Yugoslav industry for fruit and vegetable processing, Novi Sad [Yugoslavia], May 1990], Milic, B.Lj. (ed.).- Novi Sad (Yugoslavia): Tehnoloski fakultet, May 1990. p. 69-72
粮农组织大会
Savetovanje jugoslovenske industrije za preradu voca i povrca, Novi Sad (Yugoslavia), May 1990
1991-08-15
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