Quality of Green Beans And Energy Required For High Temperature Processing-Reference-Cited by-同舟云学术

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Quality of Green Beans And Energy Required For High Temperature Processing

Published:1982-12 Issue:2 Volume:11 Page:143-148
ISSN:0046-7774
Container-title:Home Economics Research Journal
language:en
Short-container-title:

Author:

Blumenberg Linda S.,Snider Sue,Vollmar E. Karla

Publisher

Wiley

Subject

Sociology and Political Science,Cultural Studies

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1177/1077727X8201100204/fullpdf

Reference25 articles.

1. Ascorbic acid retention in retort pouched green beans;Chen;Journal of Food Science,1981

2. Vitamin C content of home-canned tomatoes as determined by variety and method of processing;Clayton;Food Research,1948

3. Home-canned versus home-frozen snap beans;Dawson;Journal of Home Economics,1949

Cited by 1 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. Antioxidant Activity of Processed Table Beets (Beta vulgaris var, conditiva) and Green Beans (Phaseolus vulgaris L.);Journal of Agricultural and Food Chemistry;2004-03-30

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