๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Canned Fruit and Vegetables


Book ID
109498543
Publisher
Nature Publishing Group
Year
1932
Tongue
English
Weight
146 KB
Volume
130
Category
Article
ISSN
0028-0836

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๐Ÿ“œ SIMILAR VOLUMES


Canning fruit and vegetables
โœ Cadbury, George ๐Ÿ“‚ Article ๐Ÿ“… 1933 ๐Ÿ› Wiley (John Wiley & Sons) โš– 899 KB

## By GEORGE CADBURY 1 lie Jhglisli ciiiiniiig iiitlustry liiis I)ceii iiiucli in tlic public cyc during the Iiist feiv yciirs, : i d it, hiis struck tlic ininginnt ion of the 1inI)lic Iicciiusc it sccinctl to opc~i out nc\v possibilities for :+culture tintl for tlic c l c \ d ~piiiciit of it ncw

Salicylic acid in fresh and canned fruit
โœ Gordon L. Robertson; William J. Kermode ๐Ÿ“‚ Article ๐Ÿ“… 1981 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 290 KB ๐Ÿ‘ 1 views

## Abstract The salicylic acid concentration in a range of fresh and canned fruit and vegetables was determined using a sensitive spectrofluorimetric technique. Concentrations in fresh fruit ranged from 0.02 mg kgโ€^1^ in kiwifruit to 0.10 mg kgโ€^1^ in New Zealand grapefruit, and in fresh vegetables

Pre-cooling fruit and vegetables
โœ Anon ๐Ÿ“‚ Article ๐Ÿ“… 1954 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 100 KB