Premium
EFFECTS OF METHODS OF BLANCHING, STORAGE, AND COOKING ON CALCIUM, PHOSPHORUS, AND ASCORBIC ACID CONTENTS OF DEHYDRATED GREEN BEANS 1
Author(s) -
EHEART M. S.,
SHOLES M. L.
Publication year - 1945
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1945.tb16177.x
Subject(s) - blanching , ascorbic acid , agricultural experiment station , library science , agricultural science , agriculture , computer science , chemistry , food science , environmental science , geography , archaeology