Effect of Freezing Preservation and Cooking on Vitamin Content of Green Soybeans and Soybean Sprouts1
- 1 December 1945
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 21 (10) , 696-697
- https://doi.org/10.1016/s0002-8223(21)33275-8
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- The Nutritive Value of Canned Foods: VI. Effect of Large-Scale Preparation for Serving on the Ascorbic Acid, Thiamin, and Riboflavin Content of Commercially-Canned VegetablesJournal of the American Dietetic Association, 1944
- The Nutritive Value of Canned FoodsJournal of Nutrition, 1944