NUTRITIVE VALUE OF CANNED FOODS .21. RETENTION OF NUTRIENTS DURING COMMERCIAL PRODUCTION OF VARIOUS CANNED FRUITS AND VEGETABLES
- 1 January 1947
- journal article
- research article
- Vol. 12 (4) , 273-287
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- The Nutritive Value of Canned FoodsJournal of Nutrition, 1944
- Determination of Nicotinic Acid Modifications in the Microbiological MethodIndustrial & Engineering Chemistry Analytical Edition, 1943
- The Influence of Variety, Size, and Degree of Ripeness upon the Ascorbic Acid Content of PeachesJournal of Nutrition, 1943
- Extraction of Carotene from Plant Material: A Rapid Quantitative MethodIndustrial & Engineering Chemistry Analytical Edition, 1941
- Chemical Methods for the Determination of Vitamin BIndustrial & Engineering Chemistry Analytical Edition, 1941
- A Microbiological Assay for RiboflavinIndustrial & Engineering Chemistry Analytical Edition, 1939