EFFECT OF STEAM AND HOT-WATER BLANCHING ON ASCORBIC ACID CONTENT OF SNAP BEANS AND CAULIFLOWER
JANET L. RETZEB, FRANCES O. VAN DUYNE, JEAN T. CHASE, JEAN I. SIMPSONVolume:
10
Year:
1945
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.1945.tb16200.x
File:
PDF, 463 KB
english, 1945