The vitamin C content of four varieties of strawberry was determined before and after treatment with ionising radiation at doses of 1, 2 or 3 kGy and after storage for 5 and 10 days at 6Β‘C, and also in potatoes which, having been allowed a period of one month to recover from the e β ects of post-harv
Effect of storage temperature on loss of vitamin C in potato crisps
β Scribed by R B H Wills; Jansen Silalahi
- Publisher
- John Wiley and Sons
- Year
- 1990
- Tongue
- English
- Weight
- 174 KB
- Volume
- 53
- Category
- Article
- ISSN
- 0022-5142
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