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2. Effect of blanching method on ascorbic acid and color of frozen vegetables;Noble;J. Am. Dietet. A.,1964
3. Watt, B. K., and Merrill, A. L.: Composition of Foods—Raw, Processed, Prepared. Revised. USDA Agric. Handbook No. 8, 1963.
4. Quality of frozen vegetables purchased in selected retail markets;Sweeney;Food Tech.,1961
5. Effect of variations in blanching on quality of frozen broccoli, snap beans and spinach;Fisher;Food Research,1952