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Preservation of peeled potato. II. –uptake of sulphite by peeled and chipped potato treated with sodium metabisulphite
Author(s) -
Furlong C. R.
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740120109
Subject(s) - sodium , chemistry , food science , agronomy , biology , organic chemistry
Abstract The uptake of sulphur dioxide by peeled potato tissue when treated in various ways with a solution of sodium metabisulphite has been determined.