CAROTENE and CHLOROPHYLL CONTENT OP FRESH AND PROCESSED SWISS CHARD AND BEET GREENS
- 1 November 1944
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 9 (6) , 434-441
- https://doi.org/10.1111/j.1365-2621.1944.tb16713.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLESJournal of Food Science, 1943
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- EFFECT OF REDUCED EVAPORATION ON THE PROVITAMIN A CONTENT OF LETTUCE IN REFRIGERBTED STORAGEJournal of Food Science, 1941
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- THE ASSOCIATION OF VITAMIN A WITH GREENNESS IN PLANT TISSUEPublished by Elsevier ,1927
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