EFFECTS OF METHOD OF BLANCHING AND TEMPERATURE OF STORAGE ON KUTRITIVE VALUE OF DEHYDRATED CABBAGE¹

This publication has 6 references indexed in Scilit:

• EFFECTS OF METHODS OF BLANCHING, STORAGE, AND COOKING ON CALCIUM, PHOSPHORUS, AND ASCORBIC ACID CONTENTS OF DEHYDRATED GREEN BEANS
  Journal of Food Science, 1945
• The Drying of vegetables. I. Cabbage
  Journal of the Society of Chemical Industry, 1943
• Losses of Vitamins Which May Occur during the Storage of Dehydrated Vegetables
  American Journal of Public Health and the Nations Health, 1943
• Dehydration Procedures and Their Effect on Vitamin Retention
  American Journal of Public Health and the Nations Health, 1943
• The ascorbic acid content of dried vegetables
  Biochemical Journal, 1941
• Rapid Photometric Determination of Ascorbic Acid in Plant Materials
  Industrial & Engineering Chemistry Analytical Edition, 1941