Nutrient Retention During Canned Food Production
- 1 June 1949
- journal article
- Published by American Public Health Association in American Journal of Public Health and the Nations Health
- Vol. 39 (6) , 756-763
- https://doi.org/10.2105/ajph.39.6.756
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Factors Influencing the Vitamin Content of Canned FoodsPublished by Elsevier ,1948
- EFFECT OF CERTAIN HOME PRACTICES ON REDUCED ASCORBIC ACID CONTENT OF PEAS, RHUBARB, SNAP BEANS, SOYBEANS, AND SPINACH 1Journal of Food Science, 1947
- Effect of Duration and Temperature of Blanch on Vitamin Retention by Certain VegetablesIndustrial & Engineering Chemistry, 1947
- Effects of Blanching on the Retention of Ascorbic Acid, Thiamine, and Niacin in VegetablesIndustrial & Engineering Chemistry, 1947
- Current Trends in Nutrition Research in Canned Foods *American Journal of Public Health and the Nations Health, 1947
- The Nutritive Value of Canned FoodsJournal of Nutrition, 1946
- Vitamin Retention in Processed MeatIndustrial & Engineering Chemistry, 1944
- Thiamine Content of VegetablesIndustrial & Engineering Chemistry, 1944