II. EFFECT OF BAKING AND OF PRESSURE‐COOKING ON THE ASCORBIC, DEHYDROASCORBIC, AND DIKETOGULONIC ACID CONTENTS OF POTATOESa
- 1 January 1957
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 22 (1) , 44-50
- https://doi.org/10.1111/j.1365-2621.1957.tb16981.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Utilization of Dehydroascorbic Acid by Human SubjectsJournal of Nutrition, 1950
- 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
- EFFECT OF VARIOUS HOME PRACTICES ON ASCORBIC ACED CONTENT OF POTATOES1Journal of Food Science, 1945
- VITAMIN‐C CONTENT OF POTATOES PREPARED FOR TABLE USE BY VARIOUS METHODS OF COOKING1Journal of Food Science, 1937