Effect of Canning on the Ascorbic Acid and Thiamine in Vegetables1
- 1 October 1948
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 24 (10) , 866-869
- https://doi.org/10.1016/s0002-8223(21)44368-3
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- Determination of Thiamine in VegetablesIndustrial & Engineering Chemistry Analytical Edition, 1942
- VITAMIN CONTENT OF GREEN SNAP BEANS. INFLUENCE OF FREEZING, CANNING, AND DEHYDRATION ON THE CONTENT OF THIAMIN, RIBOFLAVIN, AND ASCORBIC ACID 1,2Journal of Food Science, 1942
- Vitamin methodsBiochemical Journal, 1942
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- Verhalten des Vitamins B1 beim Kochen und Konservieren von GemüsenAngewandte Chemie, 1940
- Vitamin Content of Important Foods in the Child's DietAmerican Journal of Public Health and the Nations Health, 1935