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EFFECTS OF METHOD OF SULFURING, DEHYDRATION, AND TEMPERATURE OF STORAGE ON ASCORBIC ACID AND CAROTENE CONTENT OF DEHYDRATED PEACHES 1
Author(s) -
EHEART M. S.,
SHOLES M. L.
Publication year - 1946
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.1365-2621.1946.tb16358.x
Subject(s) - ascorbic acid , family and consumer science , library science , operations research , computer science , engineering , chemistry , mathematics , food science , mathematics education