H. H. Orak
Tekirdag Vocational College Food Technology Program, Tekirdag, Turkey
M. Demirci
Agricultural Faculty of Tekirdag Food Engineering, Tekirdag, Turkey
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H. H. Orak and M. Demirci, 2005. Effect of Different Blanching Methods and Period of Frozen Storage on Enzyme Activities and Some Quality Criterias of Hot and Sweet Red Peppers (Capsicum annuum L.). Pakistan Journal of Biological Sciences, 8: 641-648.
DOI: 10.3923/pjbs.2005.641.648
URL: https://scialert.net/abstract/?doi=pjbs.2005.641.648
DOI: 10.3923/pjbs.2005.641.648
URL: https://scialert.net/abstract/?doi=pjbs.2005.641.648