Home-Freezing vs. Home-Canning of Peas. Palatability, Ascorbic Acid, Total Solids, and Color
- 1 December 1953
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 29 (12), 1221-1225
- https://doi.org/10.1016/s0002-8223(21)32077-6
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Factors Influencing the Vitamin Content of Canned FoodsPublished by Elsevier ,1948
- Vitamin Content of PeasIndustrial & Engineering Chemistry, 1946
- Effect of Quantity Preparation Procedures on Vitamin Retention: Canned Peas1Journal of the American Dietetic Association, 1945
- Determination of Ascorbic Acid. Application of the Indophenol-Xylene Extraction Method to Determination in Large Numbers of Tomato and Tomato Juice SamplesIndustrial & Engineering Chemistry Analytical Edition, 1945
- The Nutritive Value of Canned FoodsJournal of Nutrition, 1944
- Simplified Apparatus for Catalase DeterminationIndustrial & Engineering Chemistry Analytical Edition, 1942