CONSERVING VITAMIN C BY VARYING CANNING PROCEDURES IN SNAP BEANS, TOMATOES, PEACHES, AND PEARS

✍ Scribed by EMMA J. THIESSEN

• Book ID: 108790773
• Publisher: Institute of Food Technologists
• Year: 1949
• Tongue: English
• Weight: 747 KB
• Volume: 14
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1949.tb16259.x