Article · Journal · 2014

The influence of blanching, anti-browning agent and processing time on some physico-chemical properties and appearance of green peppers (Capsicum sinensis) during canning

African Journal of Food Agriculture Nutrition and Development

Citations: 0from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 35th percentileby citations, against works of its field and year
Authors: 3from 1 institution

Authors

3 authors

H. Mensah-BrownFirst author
- University of Ghana (GH)
as printed: H Mensah-Brown
EO AfoakwaCorresponding
- University of Ghana (GH)
Michael HinnehSenior author
- University of Ghana (GH)
as printed: M Hinneh