The Nutritive Value of Canned Foods: VI. Effect of Large-Scale Preparation for Serving on the Ascorbic Acid, Thiamin, and Riboflavin Content of Commercially-Canned Vegetables
- 3 December 1944
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 20 (11) , 752-756
- https://doi.org/10.1016/s0002-8223(21)32835-8
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The Nutritive Value of Canned FoodsJournal of Nutrition, 1944
- Rapid Photometric Determination of Ascorbic Acid in Plant MaterialsIndustrial & Engineering Chemistry Analytical Edition, 1941
- Combined Determination of Riboflavin and Thiamin in Food ProductsIndustrial & Engineering Chemistry Analytical Edition, 1941
- A METHOD FOR THE DETERMINATION OF SMALL QUANTITIES OF ASCORBIC ACID AND DEHYDROASCORBIC ACID IN TURBID AND COLORED SOLUTIONS IN THE PRESENCE OF OTHER REDUCING SUBSTANCESJournal of Biological Chemistry, 1938