EFFECT OF TIME AND TEMPERATURE OF STORAGE ON VITAMIN C RETENTION IN CANNED CITRUS JUICES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1944.tb16657.x/fullpdf
Reference5 articles.
1. THE DISTRIBUTION OF VITAMIN C IN PLANT AND ANIMAL TISSUES, AND ITS DETERMINATION
2. C. R. Fellers, and P. D. Isham, 1932 . A vitamin C study of Dr. P. Phillips canned citrus products . Published by TheDr. P. Phillips Co., Orlando, Florida, 16 .
3. ASCORBIC ACID CONTENT OF SOME CANNED GRAPEFRUIT JUICES PREPARED UNDER VARIOUS PROCESSING CONDITIONS
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1. Chemistry and technology of citrus juices and by-products;Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages;1995
2. EFFECT OF SOLUBLE SOLIDS AND TEMPERATURE ON ASCORBIC ACID DEGRADATION IN LEMON JUICE STORED IN GLASS BOTTLES;Journal of Food Quality;1990-10
3. CITRUS FRUIT JUICES;Handbook of Food and Beverage Stability;1986
4. The stability of vitamin C in a commercial fruit squash;Journal of the Science of Food and Agriculture;1958-11
5. EFFECT OF STORAGE ON VITAMINS AND QUALITY IN CANNED FOODS;Journal of Food Science;1949-01
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