LOSSES OF VITAMIN C DURING COMMERCIAL FREEZING, DEFROSTING, AND COOKING OF FROSTED PEAS1
- 1 July 1938
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 3 (4) , 409-416
- https://doi.org/10.1111/j.1365-2621.1938.tb17075.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- VITAMIN C CONTENT OF VEGETABLES VIII. FROZEN PEAS 1Journal of Food Science, 1938
- Losses of Vitamin C During the Cooking of Swiss ChardJournal of Nutrition, 1937
- Losses of Vitamin C during the Cooking of PeasJournal of Nutrition, 1936
- VITAMIN‐C CONTENT OF VEGETABLES. II. PEAS1, 2Journal of Food Science, 1936
- Observations on the estimation of ascorbic acid by titrationBiochemical Journal, 1935
- THE DISTRIBUTION OF VITAMIN C IN PLANT AND ANIMAL TISSUES, AND ITS DETERMINATIONJournal of Biological Chemistry, 1933
- Das Reduktionsvermögen pflanzlicher Lebensmittel und seine Beziehung zum Vitamin C. Über die Reversibilität der Oxydationen des reduzierenden Stoffes im CitronensaftZeitschrift für Lebensmittel-Untersuchung und Forschung, 1932