EVALUATION OF CAROTENE CONTENT OF FRESH AND COOKED SPINACH1
- 1 March 1947
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 12 (2) , 133-141
- https://doi.org/10.1111/j.1365-2621.1947.tb16403.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- CAROTENE and CHLOROPHYLL CONTENT OP FRESH AND PROCESSED SWISS CHARD AND BEET GREENSJournal of Food Science, 1944
- VITAMIN A ASSAYS OF PLANT TISSUES: POTENTIAL SOURCES OF ERROR IN SAMPLINGJournal of Food Science, 1941
- Determination of chlorophyll and carotene in plant tissueIndustrial & Engineering Chemistry Analytical Edition, 1940