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EFFECTS OF METHOD OF SULFURING, DEHYDRATION, AND TEMPERATURE OF STORAGE ON ASCORBIC ACID AND CAROTENE CONTENT OF DEHYDRATED PEACHES

✍ Scribed by M. S. EHEART; M. L. SHOLES

Book ID: 108790578
Publisher: Institute of Food Technologists
Year: 1946
Tongue: English
Weight: 623 KB
Volume: 11
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1946.tb16358.x

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