C. Srisangnam

QUALITY OF CABBAGE PART II: PHYSICAL, CHEMICAL, AND BIOCHEMICAL MODIFICATION IN PROCESSING TREATMENTS TO IMPROVE FLAVOR OF BLANCHED CABBAGE (BRASSICA OLERACEA L.)1

D. K. Salunkhe, G. Dull, N. Reddy, 1980 .

EFFECTS OF DIETARY CABBAGE (BRASSICA OLERACEA L.) ON THE TUMORIGENICITY OF 1, 2‐DIMETHYLHYDRAZINE IN MICE

D. K. Salunkhe, Raghubir P. Sharma, A. Mahoney, 1980 .

QUALITY OF CABBAGE PART I: EFFECTS OF BLANCHING, FREEZING, AND FREEZE‐DEHYDRATION ON THE ACCEPTABILITY AND NUTRIENT RETENTION OF CABBAGE (BRASSICA OLERACEA L.)

D. K. Salunkhe, G. Dull, R. Reddy, 1980 .

Investigations on Improvement of Acceptability and Evaluation of the Nutritive Value of Processed Cabbage and its Effects on the Tumorigenicity in Mice

C. Srisangnam, 1979 .

The USDA trypsin inhibitor study. II. Timed related biochemical changes in the pancreas of rats

I. Liener, M. Gumbmann, Z. Nitsan, 1985 .

QUALITY OF CABBAGE PART III: EFFECTS OF BLANCHING ON THE NUTRITIONAL QUALITY OF CABBAGE (BRASSICA OLERACEA L.) PROTEINS1

D. K. Salunkhe, G. Dull, N. Reddy, 1980 .