Effect of Sulphiting on Potatoes . Acceptability, and Thiamine and Ascorbic Acid Content
- 1 March 1962
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 40 (3) , 214-217
- https://doi.org/10.1016/s0002-8223(21)15796-7
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Preservation of peeled potato. II.–uptake of sulphite by peeled and chipped potato treated with sodium metabisulphiteJournal of the Science of Food and Agriculture, 1961
- Sulfur Dioxide in Malt and Beer, Colorimetric Determination of Sulfur Dioxide from Malt and Beer by Complexing with Sodium Tetrachloromercurate(II)Journal of Agricultural and Food Chemistry, 1957
- THE DETERMINATION OF DIKETO-l-GULONIC ACID, DEHYDRO-l-ASCORBIC ACID, AND l-ASCORBIC ACID IN THE SAME TISSUE EXTRACT BY THE 2,4-DINITROPHENYLHYDRAZINE METHODJournal of Biological Chemistry, 1948
- THE DETERMINATION OF DIKETO-L-GULONIC ACID, DEHY-DRO-L-ASCORBIC ACID, AND L-ASCORBIC ACID IN THE SAME TISSUE EXTRACT BY THE 2,4-DINI-TROPHENYLHYDRAZINE METHOD1948
- THE DETERMINATION OF ASCORBIC ACID IN SMALL AMOUNTS OF BLOOD SERUMJournal of Biological Chemistry, 1945