The drying of vegetables. V. The effect of scalding in starch or sulphite solutions on the loss of carotene and the deterioration in culinary quality of dried carrot during storage
- 1 December 1946
- journal article
- research article
- Published by Wiley in Journal of the Society of Chemical Industry
- Vol. 65 (12) , 384-385
- https://doi.org/10.1002/jctb.5000651205
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Simplified procedure for estimation of total carotenoids in carrotsJournal of the Society of Chemical Industry, 1945
- MICROSCOPY OF THE OILS AND CAROTENE BODIES IN DEHYDRATED CARROTS1Journal of Food Science, 1943