1. Factors affecting the vitamin C content of canned fruit and vegetables. Progress report.;Adam;Ann. Rept., Fruit Vegetable Preserv. Research Sta. Campden, Univ. of Bristol,1941
2. Changes occurring during the blanching of vegetables.;Adam;J. Soc. Chem. Ind.,1942
3. THE EFFECT OF BLANCHING UPON VEGETABLE NUTRIENTS
4. Stability of thiamine to heat. I. Effect of pH and buffer salts in aqueous solutions.;Beadle;J. Biol. Chem.,1943
5. Quality of canned orange juice.;Boyd;Ind. Eng. Chem.,1945