STABILITY OF ASCORBIC ACID DURING THE PREPARATION OF...

Journal of Food Science 1952 Vol. 17; Iss. 1-6

STABILITY OF ASCORBIC ACID DURING THE PREPARATION OF CRANBERRY PRODUCTS

J. J. LICCIARDELLO, W. B. ESSELEN JR., C. R. FELLERS
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Volume:
17
Year:
1952
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1952.tb16771.x
File:
PDF, 328 KB
english, 1952
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