Sweet Potato Canning, Effects of Processing Conditions on the Chemical Properties of Canned Sweet Potatoes
- 1 November 1957
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 5 (11) , 863-867
- https://doi.org/10.1021/jf60081a008
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Sweet Potato Dehydration, Properties of Polyphenolases Causing Discoloration of Sweet Potatoes during ProcessingJournal of Agricultural and Food Chemistry, 1956