Effect on Ascorbic Acid, Sugars, and Total Acids: Storage of Fresh Broccoli and Green Beans1-Reference-Cited by-同舟云学术

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Effect on Ascorbic Acid, Sugars, and Total Acids: Storage of Fresh Broccoli and Green Beans1

Published:1972-05 Issue:5 Volume:60 Page:402-406
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

EHEART MARY S.,ODLAND DIANNE

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference13 articles.

1. Monthly Supply Letter,1970

2. Nutritional Evaluation of Food Processing;HARRIS,1960

3. Effect of storage and other variables on composition of frozen broccoli;EHEART;Food Tech.,1970

4. A study of the biochemistry of irradiated potatoes stored under commercial conditions;SCHREIBER;Food Res.,1958

5. LEICHSENRING, J. M., AND MORRIS, L. M. Factors Influencing the Nutritive Value of Potatoes. Minn. Agric. Exper. Sta. Tech. Bull. 196, 1951.

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1. Refrigeration and Freezing Preservation of Vegetables;Handbook of Vegetables and Vegetable Processing;2011-03-16

2. The Asbestos Connection: The Differing Perspectives of Medicine and the Law;Legal Aspects of Medicine;1989

3. Effects of Home Food Preparation Practices on Nutrient Content of Foods;Nutritional Evaluation of Food Processing;1988

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