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EFFECT OF FREEZING AND FREEZER STORAGE ON THE ASCORBIC ACID CONTENT OF MUSKMELON, GRAPEFRUIT SECTIONS, AND STRAWBERRY PUREE
Author(s) -
WOLEE JEAN CHASE,
OWEN ROYENE F.,
CHARLES VIRGINIA R.,
DUYNE FRANCES O.
Publication year - 1949
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.1365-2621.1949.tb16230.x
Subject(s) - ascorbic acid , family and consumer science , library science , chemistry , mathematics , food science , computer science , mathematics education