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Journal cover: Nutrition & Food Science

Nutrition & Food Science

ISSN: 0034-6659

Online from: 1971

Subject Area: Health Care Management/Healthcare

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BLANCHING of VEGETABLES


Document Information:
Title:BLANCHING of VEGETABLES
Author(s):J.B. Adams, (Campden Food Preservation Research Association)
Citation:J.B. Adams, (1981) "BLANCHING of VEGETABLES", Nutrition & Food Science, Vol. 81 Iss: 6, pp.11 - 13
Article type:General review
DOI:10.1108/eb058870 (Permanent URL)
Publisher:MCB UP Ltd
Abstract:Although it causes some unavoidable loss in flavour and nutritional value, blanching is required to reduce bacterial content of the vegetables and to inactivate naturally occurring enzymes which might otherwise cause undesirable changes during storage of the frozen food


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