ASCORBIC ACID CONTENT OF FROZEN AND CANNED FRUITS BEFORE AND AFTER PREPARATION FOR QUANTITY SERVING
- 1 July 1949
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 14 (4) , 298-302
- https://doi.org/10.1111/j.1365-2621.1949.tb16236.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Effect of Restaurant Cooking and Service on Vitamin Content of Foods1Journal of the American Dietetic Association, 1943
- Ascorbic AcidIndustrial & Engineering Chemistry Analytical Edition, 1942
- ASCORBIC ACID CONTENT OF PIGMENTED FRUITS, VEGETABLES, AND THEIR JUICES1,2Journal of Food Science, 1941
- Vitamin C in Packaged Foods Purchased in Retail Markets1Journal of the American Dietetic Association, 1940
- SOME FACTORS INFLUENCING ASCORBIC‐ACID (VITAMIN‐C) CONTENT OF APPLES*Journal of Food Science, 1936