EFFECT OF STEAM AND HOT‐WATER BLANCHING ON ASCORBIC ACID CONTENT OF SNAP BEANS AND CAULIFLOWER1
- 1 November 1945
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 10 (6) , 518-524
- https://doi.org/10.1111/j.1365-2621.1945.tb16200.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- COMPARATIVE STUDY OF STEAM AND HOT WATER BLANCHINGJournal of Food Science, 1944
- VITAMIN C IN VEGETABLES. X. SNAP BEANS1Journal of Food Science, 1939
- A METHOD FOR THE DETERMINATION OF SMALL QUANTITIES OF ASCORBIC ACID AND DEHYDROASCORBIC ACID IN TURBID AND COLORED SOLUTIONS IN THE PRESENCE OF OTHER REDUCING SUBSTANCESJournal of Biological Chemistry, 1938
- CAROTENE AND ASCORBIC ACID CONTENT OP FRESH MARKET AND COMMERCIALLY FROZEN FRUITS AND VEGETABLES1Journal of Food Science, 1938
- THE DISTRIBUTION OF VITAMIN C IN PLANT AND ANIMAL TISSUES, AND ITS DETERMINATIONJournal of Biological Chemistry, 1933
- Das Reduktionsvermögen pflanzlicher Lebensmittel und seine Beziehung zum Vitamin CZeitschrift für Lebensmittel-Untersuchung und Forschung, 1932