EFFECT OF INSTITUTIONAL COOEING METHODS ON VITAMIN CONTENT OF FOODS: II. ASCORBIC ACID CONTENT OF POTATOES-Reference-Cited by-同舟云学术

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EFFECT OF INSTITUTIONAL COOEING METHODS ON VITAMIN CONTENT OF FOODS: II. ASCORBIC ACID CONTENT OF POTATOES

Published:1946-07 Issue:4 Volume:11 Page:319-326
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

WERTZ ANNE W.,WEIR C. EDITH

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1946.tb16356.x/fullpdf

Reference15 articles.

1. A METHOD FOR THE DETERMINATION OF SMALL QUANTITIES OF ASCORBIC ACID AND DEHYDROASCORBIC ACID IN TURBID AND COLORED SOLUTIONS IN THE PRESENCE OF OTHER REDUCING SUBSTANCES

2. THE DISTRIBUTION OF VITAMIN C IN PLANT AND ANIMAL TISSUES, AND ITS DETERMINATION

3. Food and Nutrition Board , 1943 . Recommended dietary allowances. Natl. Research Council , Reprint and arc. Series, No. 115.

4. Losses of Vitamins in Large-Scale Cookery

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Vitamin Retention in Cook/Chill and Cook/Hot-Hold Hospital Foodservices;Journal of the American Dietetic Association;1996-05

2. NUTRITIONAL CONSEQUENCES OF MINIMAL PROCESSING OF FRUITS AND VEGETABLES;Journal of Food Quality;1987-08

3. References;Food Processing and Nutrition;1978

4. Raw, Fresh Mashed, and Reconstituted Flakes: Total Ascorbic Acid in Potatoes;Journal of the American Dietetic Association;1963-04

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