ASCORBIC ACID, MINERAL AND QUALITY RETENTION IN FROZEN BROCCOLI BLANCHED IN WATER, STEAM AND AMMONIA‐STEAM
- 1 September 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (5) , 1004-1007
- https://doi.org/10.1111/j.1365-2621.1975.tb02253.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Effect of blanching on mineral and oxalate content of spinachInternational Journal of Food Science & Technology, 1969
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