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II. EFFECT OF BAKING AND OF PRESSURE‐COOKING ON THE ASCORBIC, DEHYDROASCORBIC, AND DIKETOGULONIC ACID CONTENTS OF POTATOES a
Author(s) -
LEICHSENRING JANE M.,
PILCHER HELEN L.,
NORRIS LOANA M.
Publication year - 1957
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.1365-2621.1957.tb16981.x
Subject(s) - dehydroascorbic acid , family and consumer science , ascorbic acid , library science , citation , sociology , chemistry , food science , mathematics , computer science , mathematics education