Effect of Duration and Temperature of Blanch on Vitamin Retention by Certain Vegetables
- 1 August 1947
- journal article
- research article
- Published by American Chemical Society (ACS) in Industrial & Engineering Chemistry
- Vol. 39 (8) , 1000-1007
- https://doi.org/10.1021/ie50452a016
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- EFFECT OF STEAM AND HOT‐WATER BLANCHING ON ASCORBIC ACID CONTENT OF SNAP BEANS AND CAULIFLOWER1Journal of Food Science, 1945
- Compounds for Control of Orange DecaysScience, 1945
- Thiamine Content of VegetablesIndustrial & Engineering Chemistry, 1944
- Planning Nutrition StudiesIndustrial & Engineering Chemistry, 1944
- Determination of Nicotinic Acid Modifications in the Microbiological MethodIndustrial & Engineering Chemistry Analytical Edition, 1943
- Extraction of Carotene from Plant Material: A Rapid Quantitative MethodIndustrial & Engineering Chemistry Analytical Edition, 1941