VITAMIN CONTENT OF GREEN SNAP BEANS. INFLUENCE OF FREEZING, CANNING, AND DEHYDRATION ON THE CONTENT OF THIAMIN, RIBOFLAVIN, AND ASCORBIC ACID2
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1942.tb17245.x/fullpdf
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1. THE DISTRIBUTION OF VITAMIN C IN PLANT AND ANIMAL TISSUES, AND ITS DETERMINATION
2. QUANTITATIVE DETERMINATION OF VITAMIN G(B2)
3. EFFECT OF STAGE OF MATURITY OF THE SNAP BEAN ON ITS COMPOSITION AND USE AS A FOOD PRODUCT
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