BLANCHING OF VEGETABLES FOR FREEZING. EFFECT OF DIFFERENT TYPES OF POTABLE WATER ON NUTRIENTS OF PEAS AND SNAP BEANS¹

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1 November 1945

journal article
research article
Published by Wiley in Journal of Food Science

Vol. 10 (6) , 465-468
https://doi.org/10.1111/j.1365-2621.1945.tb16193.x

Abstract

No abstract available

Keywords

FRUITS AND VEGETABLES/REFRIGERATION

This publication has 6 references indexed in Scilit:

Determination of Nicotinic Acid Modifications in the Microbiological Method
Industrial & Engineering Chemistry Analytical Edition, 1943
Determination of Thiamine in Vegetables
Industrial & Engineering Chemistry Analytical Edition, 1942
Simplified Apparatus for Catalase Determination
Industrial & Engineering Chemistry Analytical Edition, 1942
DETERMINATION OF CAROTENE IN FRESH AND FROZEN VEGETABLES^1,²
Journal of Food Science, 1940
A Microbiological Assay for Riboflavin
Industrial & Engineering Chemistry Analytical Edition, 1939
VITAMIN C CONTENT OF VEGETABLES VIII. FROZEN PEAS ¹
Journal of Food Science, 1938