✦ LIBER ✦

ASCORBIC ACID, MINERAL AND QUALITY RETENTION IN FROZEN BROCCOLI BLANCHED IN WATER, STEAM AND AMMONIA-STEAM

✍ Scribed by DIANNE ODLAND; MARY S. EHEART

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

YIELDS AND SOLIDS LOSS IN WATER AND STEA

✍ PAUL A. CARROAD; JOHN B. SWARTZ; JOHN L. BOMBEN 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 361 KB

Effects of oxygen on quality and ascorbi

✍ J. F. Kefford; H. A. McKenzie; P. C. O. Thompson 📂 Article 📅 1959 🏛 John Wiley and Sons 🌐 English ⚖ 956 KB

EFFECT OF SUCROSE AND ASCORBIC ACID ON Q

✍ D. G. GUADAGNI 📂 Article 📅 1954 🏛 Institute of Food Technologists 🌐 English ⚖ 385 KB

Ammonia and boric acid in steam and wate

✍ Giovanni Chiodini; Paola Comodi; Stefano Giaquinto 📂 Article 📅 1988 🏛 Elsevier Science 🌐 English ⚖ 380 KB