Effects of temperature and storage on the iron and tin contents of commercially canned single-strength orange juice
- 1 November 1980
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 28 (6) , 1166-1169
- https://doi.org/10.1021/jf60232a068
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Investigation of theIn VitroActivity of Streptomycin AgainstMycobacterium tuberculosisMicrobial Drug Resistance, 2002
- A comparison of trace element contents of Florida and Brazil orange juiceJournal of Agricultural and Food Chemistry, 1979