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ASCORBIC ACID CONTENT OF FROZEN AND CANNED FRUITS BEFORE AND AFTER PREPARATION FOR QUANTITY SERVING
Author(s) -
FERGUSON LILA BONEY,
SCOULAR FLORENCE I.
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.tb16236.x
Subject(s) - family and consumer science , ascorbic acid , library science , citation , food science , mathematics , computer science , mathematics education , chemistry