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EFFECT OF NON-ANTISCORBUTIC REDUCING SUBSTANCES UPON THE ASCORBIC ACID CONTENT OF BAKED POTATOES

✍ Scribed by JANET WILSON McAFEE; JOHNNIE H. WATTS

Book ID: 108795353
Publisher: Institute of Food Technologists
Year: 1958
Tongue: English
Weight: 341 KB
Volume: 23
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1958.tb17546.x

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