Off-flavour development in raw or underblanched vegetables occurring as a result of an imbalance in the enzyme reactions was recognized early in the development of the frozen vegetable industry by Joslyn (1930), Tressler (1932) and Diehl and Berry (1933). Since then, numerous investigations have been carried out on various aspects of this problem but the reactions involved are still largely unknown. The investigators seem to agree that off-flavours are due to an enzymatic process because they do not develop in properly blanched vegetables.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.113395 |
| Date | January 1961 |
| Creators | Fuleki, Tibor. |
| Contributors | David, J. (Supervisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science. (Department of Agriculture.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: NNNNNNNNN, Theses scanned by McGill Library. |
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