Ascorbic Acid and Color Retention in Green Beans Cooked by Different Methods
- 1 February 1956
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 32 (2) , 119-122
- https://doi.org/10.1016/s0002-8223(21)15996-6
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Comparing Individual Means in the Analysis of VariancePublished by JSTOR ,1949
- ASCORBIC ACID AND DEHYDROASCORBIC ACID CONTENT OF RAW AND COOKED VEGETABLES1Journal of Food Science, 1948
- VITAMIN CONTENT OF SNAP BEANS GROWN IN SOUTH CAROLINAJournal of Food Science, 1948
- ASCORBIC ACID CONTENT OF 39 VARIETIES OF SNAP BEANSJournal of Food Science, 1944
- Rapid Photometric Determination of Ascorbic Acid in Plant MaterialsIndustrial & Engineering Chemistry Analytical Edition, 1941
- A METHOD FOR THE DETERMINATION OF SMALL QUANTITIES OF ASCORBIC ACID AND DEHYDROASCORBIC ACID IN TURBID AND COLORED SOLUTIONS IN THE PRESENCE OF OTHER REDUCING SUBSTANCESJournal of Biological Chemistry, 1938