VITAMIN CONTENT OF GREEN SNAP BEANS. INFLUENCE OF FREEZING, CANNING, AND DEHYDRATION ON THE CONTENT OF THIAMIN, RIBOFLAVIN, AND ASCORBIC ACID 1,2
- 1 May 1942
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 7 (3) , 171-177
- https://doi.org/10.1111/j.1365-2621.1942.tb17245.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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