EFFECT OF MATURITY ON THE NUTRIENT CONTENT AND THE CANNING QUALITY OF EMERALD SOYBEAN-Reference-Cited by-同舟云学术

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EFFECT OF MATURITY ON THE NUTRIENT CONTENT AND THE CANNING QUALITY OF EMERALD SOYBEAN

Published:1979-01 Issue:1 Volume:44 Page:204-207
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ISLAM MIR N.,LEA ROBERTA A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb10042.x/fullpdf

Reference32 articles.

1. Code of Federal Regulations., 1977 . Title 21, Food and Drugs part 100-199 ; 155.200 and 172.135 Revised as of April 1.

2. H.W. Crittenden, L.V. Svec, and E.L. Wisk, 1975 . The Emerald Soybean . University of Delaware Agricultural Experiment Station Circular14 , Newark, DE.

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3. Effect of maturity stages on the content of ash components in raw, frozen and canned broad beans;Food Chemistry;1999-11

4. Moessbauer Study of Iron in Soybean Hulls and Cotyledons;Journal of Agricultural and Food Chemistry;1994-02

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