Effect of processing and storage on the ascorbic acid (vitamin C) content of some pineapple varieties grown in the Rivers State of Nigeria
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF01088433.pdf
Reference6 articles.
1. AOAC (1984) Official Methods of Analysis, 14th ed. Washington, DC: Association of Official Analytical Chemists.
2. Achinewhu SC (1983) Ascorbic acid content of some Nigerian local fruits and vegetables. Plant Foods Hum Nutr 33: 261?266.
3. Baqar MR (1960) The pineapple. New York: Inter Science, pp. 227?245.
4. Collins (1960).
5. Akinyele IO, Keshinro OO, Akinawo OO (1990) Nutrient losses during and after processing of pineapples and oranges. Food Chem 37: 181?188.
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