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Carotene Retention in Alfalfa Meal - Effect of Blanching, Packaging, and Storage Temperature

✍ Scribed by Nelson, Walter L.; Loosli, John K.; Lofgreen, Glen; Yager, Naomi

Book ID
126787231
Publisher
American Chemical Society
Year
1948
Weight
468 KB
Volume
40
Category
Article
ISSN
0019-7866

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## Abstract Since biologically active carotenoids play a significant role in metabolism and because of the fact that its stability can be affected by various factors decomposition degree of β‐carotene of various kinds of fruits after drying, freezing, blanching as well as after drying and freezing