Author:
Bamford Erna,Fenton Faith
Subject
Nutrition and Dietetics,Food Science
Reference11 articles.
1. Effect of scalding method on quality of three home-frozen vegetables;Batchelder;J. Home Econ.,1947
2. The nutritive value of canned foods. 5. Distribution of water soluble vitamins between solid and liquid portions of canned vegetables and fruits;Brush;J. Nutrition,1944
3. Factors influencing the vitamin content of canned foods;Clifcorn,1948
4. Effect of quantity preparation, procedures on vitamin retention: canned peas;Fenton;J. Am. Dietet. A.,1945
5. Canning snap beans: precooked and raw pack;Dawson;J. Home Econ.,1953