Nutritive Value of Canned Foods, Vitamin B6, Folic Acid, Beta-Carotene, Ascorbic Acid, Thiamine, Riboflavin, and Niacin Content and Proximate Composition
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Published:1953-12
Issue:20
Volume:1
Page:1204-1207
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ISSN:0021-8561
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Container-title:Journal of Agricultural and Food Chemistry
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language:en
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Short-container-title:J. Agric. Food Chem.
Author:
Teply L. J.,Derse P. H.,Krieger C. H.,Elvehjem C. A.
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Cited by
14 articles.
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1. Legume carotenoids;C R C Critical Reviews in Food Science and Nutrition;1987-01
2. References;Food Processing and Nutrition;1978
3. FOLK ACID CONTENT OF CANNED GARBANZO BEANS;Journal of Food Science;1975-05
4. EFFECTS OF HEAT PROCESSING ON THE RETENTION OF VITAMIN B6IN LIMA BEANS;Journal of Food Science;1973-03
5. Folate distribution in fruit juices;Journal of the American Dietetic Association;1973-02