The Chemistry and Technology of the Preservation of Green Peas-Reference-Cited by-同舟云学术

The Chemistry and Technology of the Preservation of Green Peas

Published:1960 Issue: Volume: Page:61-151
ISSN:0065-2628
Container-title:Advances in Food Research
language:
Short-container-title:

Author:

Lynch L.J.,Mitchell R.S.,Casimir D.J.

Publisher

Elsevier

Reference216 articles.

1. Factors affecting the vitamin C content of canned fruit and vegetables;Adam;Ann. Rept. Fruit Vegetable Preserv. Research Sta., Campden, Univ. Bristol,1941

2. Factors affecting the vitamin C content of canned fruit and vegetables;Adam;Progress report II. Ann. Rept. Fruit Vegetable Preserv. Research Sta., Campden. Univ. Bristol,1942

3. Experiments with the tenderometer and maturometer;Adam;Fruit Vegetable Canning Quick Freezing Research Assoc., Campden. Tech. Memo. No.,1956

4. Estimation of maturity of canned green peas;Adam;Ann. Rept. Fruit Vegetable Preserv. Research Sta., Campden. Univ. Bristol,1945

5. Changes occurring during the blanching of vegetables;Adam;J. Soc. Chem. Ind. (London,1942

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