Temperature and storage effects on percent retention and percent U.S. recommended dietary allowance of vitamin C in canned single-strength orange juice
- 1 January 1977
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 25 (1), 135-138
- https://doi.org/10.1021/jf60209a031
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Nutritive Value of Canned FoodsIndustrial & Engineering Chemistry, 1949