Concepedia

Frank A. Lee

FA

15

Publications

370

Citations

12

H-Index

1945

Active since

Affiliations

Cornell University(Current)

New York State Department of Agriculture and Markets

Frank A. Lee is an author at Cornell University specializing in food chemistry, chromatography, and analytical chemistry.

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Publications per year

1945–2011

15

Publications

15

ENZYME ACTION AND OFF‐FLAVOR IN FROZEN PEAS <sup>a</sup>

A. C. Wagenknecht, Frank A. Lee · Journal of Food Science · 1958 · 50 citations

Fatty Acids of the Lipids of Vegetables. I. Peas ( <i>Pisum sativum</i> ) <sup>a</sup>

Frank A. Lee, L. R. Mattick · Journal of Food Science · 1961 · 50 citations

ON THE DEVELOPMENT OF OFF‐FLAVOR DURING THE STORAGE OF FROZEN RAW PEAS <sup>a</sup>

Frank A. Lee, A. C. Wagenknecht · Journal of Food Science · 1951 · 34 citations

ENZYME ACTION AND OFF‐FLAVOR IN FROZEN PEAS II. THE USE OF ENZYMES PREPARED FROM GARDEN PEAS <sup>a</sup>

Frank A. Lee, A. C. Wagenknecht · Journal of Food Science · 1958 · 33 citations

THE LOSS OF CHLOROPHYLL IN GREEN PEAS DURING FROZEN STORAGE AND ANALYSIS <sup>a</sup>

A. C. Wagenknecht, Frank A. Lee, Frank P. Boyle · Journal of Food Science · 1952 · 32 citations

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