BLANCHING of VEGETABLES
J.B. Adams
(Campden Food Preservation Research Association)
405
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
Citation
Adams, J.B. (1981), "BLANCHING of VEGETABLES", Nutrition & Food Science, Vol. 81 No. 6, pp. 11-13. https://doi.org/10.1108/eb058870
Publisher
:MCB UP Ltd
Copyright © 1981, MCB UP Limited