Online from: 1971
Subject Area: Health Care Management/Healthcare
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|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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