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ASCORBIC ACID, THIAMIN, RIBOFLAVIN, AND NIACIN CONTENT OF POTATOES IN LARGE-SCALE FOOD SERVICE

✍ Scribed by ELLA GLEIM; MARGARET ALBURY; J. R. McCARTNEY; KATHRYN VISNYEI; FAITH FENTON

Book ID
108790596
Publisher
Institute of Food Technologists
Year
1946
Tongue
English
Weight
448 KB
Volume
11
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

The drying of vegetables. VI. Loss of as
The drying of vegetables. VI. Loss of ascorbic acid in drying cabbage and potato in large-scale factory plants
✍ Allen, R. J. L. ;Mapson, L. W. πŸ“‚ Article πŸ“… 1947 πŸ› Wiley (John Wiley & Sons) βš– 343 KB

## Abstract Previous papers in this series^1,4^ have recorded the loss of ascorbic acid incurred in the drying of vegetables in the laboratory. In the present note data arc presented on the loss of ascorbic acid from cabbage and potato when the vegetables were dried in large‐scale factory plants. T