Autor:	B. L. Amla, F. J. Francis
Rok vydání:	1959
Předmět:	Phytic acid chemistry.chemical_compound chemistry Botany food and beverages chemistry.chemical_element Alcohol content Plant Science Food science Polyethylene Agronomy and Crop Science Sulfur Calcium Phytate
Zdroj:	American Potato Journal. 36:204-211
ISSN:	1874-9380 0003-0589
DOI:	10.1007/bf02852467
Popis:	Pre-peeled potatoes dipped for one minute in 0.7 per cent solution of phytic acid or 0.5 per cent calcium phytate and 1000 ppm sulphur dioxide and packed in polyethylene bags were not discolored after 16 days storage at 40–42° F.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b65fb545734edb4a886abb0167fde37c https://doi.org/10.1007/bf02852467 Zobrazit plný text záznamu Full text from SpringerLink