Zobrazeno 1 - 4
of 4
pro vyhledávání: '"E. A. M. Asselbergs"'
Publikováno v:
American Potato Journal. 37:268-273
1. Exposure of the cut potatoes at a distance of 4 inches from infrared quartz lamps resulted in faster heat penetration than exposure to quartz tube or infra-red calrod units; the rated wattages per linear inch of these radiators were 100, 53 and 41
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fed08a4688ce50cdad98e200c1af5c7a
https://doi.org/10.1007/bf02855801
https://doi.org/10.1007/bf02855801
Autor:
E. A. M. Asselbergs
Publikováno v:
Plant Physiology. 32:326-329
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49b498e6bbcd287c29b9dae87181caee
https://doi.org/10.1104/pp.32.4.326
https://doi.org/10.1104/pp.32.4.326
Autor:
E. A. M. Asselbergs, F. J. Francis
Publikováno v:
Canadian Journal of Botany. 30:665-673
When slices of potato tissue are stored for two days at 23 °C. in moist chambers or in aerated distilled water, the vitamin C content increases 100-300% as measured by the method of Roe et al. The increase does not occur in slices from freshly harve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::870e2b64692e9562fbdb91d1fbc4bcfe
https://doi.org/10.1139/b52-044
https://doi.org/10.1139/b52-044
Publikováno v:
Applied Microbiology. 8:311-314
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b68a060f95cc590c31a0fb03a0304059
https://doi.org/10.1128/am.8.5.311-314.1960
https://doi.org/10.1128/am.8.5.311-314.1960