EFFECT OF CRUSHED ICE REFRJGERATION ON CONSERVATION OF VITAMIN C CONTENT AND ON RETENTION OF WEIGHT OF OHIO-GROWN VEGETABLES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1947.tb16413.x/fullpdf
Reference13 articles.
1. VITAMIN-C CONTENT OF VEGETABLES. V. CABBAGE
2. VITAMIN-C CONTENT OF VEGETABLES. II. PEAS2
3. VITAMIN C IN VEGETABLES. X. SNAP BEANS
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1. Qualitätsveränderungen während der Lagerung von Spargel (Asparagus officinalis L.) 2. Mitt. Ernährungsphysiologische Qualität;Food / Nahrung;1988
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3. Effect of Cooking Methods on Broccoli . I. Ascorbic Acid and Carotene;Journal of the American Dietetic Association;1959-04
4. STUDIES OF PROCESSED ALL-GREEN ASPARAGUS. II. THE EFFECT OF POST-HARVEST STORAGE AND BLANCHING VARIABLES UPON THE CHEMICAL COMPOSITION OF PROCESSED ASPARAGUS;Journal of Food Science;1957-11
5. Ascorbic Acid Retention and Palatability of Cabbage as Cooked in South India;Journal of the American Dietetic Association;1950-11
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