STUDIES OF PROCESSED ALL‐GREEN ASPARAGUS. II. THE EFFECT OF POST‐HARVEST STORAGE AND BLANCHING VARIABLES UPON THE CHEMICAL COMPOSITION OF PROCESSED ASPARAGUSa
- 1 November 1957
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 22 (6) , 673-681
- https://doi.org/10.1111/j.1365-2621.1957.tb17526.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Nutritive Value of Canned Foods Effect of Commercial Canning Operations on the Ascorbic Acid, Thiamine, Riboflavin, and Niacin Contents of VegetablesIndustrial & Engineering Chemistry, 1947
- EFFECT OF CRUSHED ICE REFRJGERATION ON CONSERVATION OF VITAMIN C CONTENT AND ON RETENTION OF WEIGHT OF OHIO‐GROWN VEGETABLESJournal of Food Science, 1947
- 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
- ASCORBIC ACID, THIAMIN, RIBOFLAVIN, AND CAROTENE CONTENTS OF ASPARAGUS AND SPINACH IN THE FRESH, STORED, AND FROZEN STATES, BOTH BEFORE AND AFTER COOKING2Journal of Food Science, 1944
- EFFECT OF OXYGEN CONCENTRATION ON THE RESPIRATION OF SOME VEGETABLESPlant Physiology, 1943