ENERGY USE, COST, AND PRODUCT QUALITY IN PRESERVING VEGETABLES AT HOME BY CANNING, FREEZING, AND DEHYDRATION
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (6), 1561-1565
- https://doi.org/10.1111/j.1365-2621.1980.tb07563.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- Food preservation practices of selected homemakers in East TennesseeEcology of Food and Nutrition, 1976
- Home-Freezing vs. Home-Canning of Peas. Palatability, Ascorbic Acid, Total Solids, and ColorJournal of the American Dietetic Association, 1953
- Processed Green Beans1Journal of the American Dietetic Association, 1946
- Vitamin Content of PeasIndustrial & Engineering Chemistry, 1946
- The Nutritive Value of Dehydrated Vegetables1Journal of the American Dietetic Association, 1943
- VITAMIN CONTENT OF GREEN SNAP BEANS. INFLUENCE OF FREEZING, CANNING, AND DEHYDRATION ON THE CONTENT OF THIAMIN, RIBOFLAVIN, AND ASCORBIC ACID 1,2Journal of Food Science, 1942