EFFECTS OF METHODS OF BLANCHING, STORAGE, AND COOKING ON CALCIUM, PHOSPHORUS, AND ASCORBIC ACID CONTENTS OF DEHYDRATED GREEN BEANS
- 1 July 1945
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 10 (4) , 342-350
- https://doi.org/10.1111/j.1365-2621.1945.tb16177.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- ASCORBIC ACID CONTENT OF 39 VARIETIES OF SNAP BEANSJournal of Food Science, 1944
- The Nutritive Value of Dehydrated Vegetables1Journal of the American Dietetic Association, 1943
- VITAMIN CONTENT OF GREEN SNAP BEANS. INFLUENCE OF FREEZING, CANNING, AND DEHYDRATION ON THE CONTENT OF THIAMIN, RIBOFLAVIN, AND ASCORBIC ACID 1,2Journal of Food Science, 1942
- The ascorbic acid content of dried vegetablesBiochemical Journal, 1941
- Rapid Photometric Determination of Ascorbic Acid in Plant MaterialsIndustrial & Engineering Chemistry Analytical Edition, 1941