1. Effect of blanching and of frozen storage of vegetables on ascorbic acid retention and on concomitant activity of certain enzymes;Hartzler;Food Res.,1952
2. Bennett, G., Cone, J. F., Dodds, M. L., Garey, J. C., Guerrant, N. B., Heck, J. G., Murphy, J. F., Nicholas, J. E., Perry, J. S., Pierce, R. J., and Shaw, M. D.: Some Factors Affecting the Quality of Frozen Foods II. Penna. State Univ. Agric. Exper. Sta. Bull. 580, 1954.
3. A study of the biochemistry of irradiated potatoes stored under commercial conditions;Schreiber;Food Res.,1958
4. Leichsenring, J. M., and Norris, L. M.: Factors Influencing the Nutritive Value of Potatoes. Minn. Agric. Exper. Sta. Tech. Bull. 196, 1951.
5. L-ascorbic acid: a possible intermediate in carbohydrate metabolism in plants;Loewus;Biochim. Biophys. Acta,1958