COMPARATIVE STUDY OF STEAM AND HOT WATER BLANCHING
- 1 March 1944
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 9 (2) , 148-153
- https://doi.org/10.1111/j.1365-2621.1944.tb16672.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLESJournal of Food Science, 1943
- VITAMIN CONTENT OF GREEN SNAP BEANS. INFLUENCE OF FREEZING, CANNING, AND DEHYDRATION ON THE CONTENT OF THIAMIN, RIBOFLAVIN, AND ASCORBIC ACID 1,2Journal of Food Science, 1942