Nutritive Value of Canned Foods Effect of Commercial Canning Operations on the Ascorbic Acid, Thiamine, Riboflavin, and Niacin Contents of Vegetables
- 1 August 1947
- journal article
- research article
- Published by American Chemical Society (ACS) in Industrial & Engineering Chemistry
- Vol. 39 (8) , 985-990
- https://doi.org/10.1021/ie50452a013
Abstract
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