DOI: 10.1021/jf00083a028. Effect of selected canning methods on trypsin inhibitor activity, sterilization value, and firmness of canned navy beans

Effect of selected canning methods on trypsin inhibitor activity, sterilization value, and firmness of canned navy beans

10.1021/jf00083a028

Crossref journal-article

American Chemical Society (ACS)

Journal of Agricultural and Food Chemistry (316)

Bibliography

Wang, C. C. R., & Chang, S. K. C. (1988). Effect of selected canning methods on trypsin inhibitor activity, sterilization value, and firmness of canned navy beans. Journal of Agricultural and Food Chemistry, 36(5), 1015â1018.

Authors 2

Chiun Chuang R. Wang (first)
Sam K. C. Chang (additional)

References 0 Referenced 15

None

Dates

Type	When
Created	20 years, 5 months ago (March 10, 2005, 12:25 p.m.)
Deposited	2 years, 5 months ago (April 6, 2023, 8:15 a.m.)
Indexed	1 year, 10 months ago (Oct. 27, 2023, 10:19 a.m.)
Issued	37 years ago (Sept. 1, 1988)
Published	37 years ago (Sept. 1, 1988)
Published Online	23 years, 4 months ago (May 1, 2002)
Published Print	37 years ago (Sept. 1, 1988)

Funders 0

None

BibTeX

@article{Wang_1988, title={Effect of selected canning methods on trypsin inhibitor activity, sterilization value, and firmness of canned navy beans}, volume={36}, ISSN={1520-5118}, url={http://dx.doi.org/10.1021/jf00083a028}, DOI={10.1021/jf00083a028}, number={5}, journal={Journal of Agricultural and Food Chemistry}, publisher={American Chemical Society (ACS)}, author={Wang, Chiun Chuang R. and Chang, Sam K. C.}, year={1988}, month=sep, pages={1015–1018} }

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