✦ LIBER ✦

FOLACIN CONTENT, OF MICROWAVE AND CONVENTIONALLY COOKED FROZEN VEGETABLES

✍ Scribed by B.P. KLEIN; H.C. LEE; P.A. REYNOLDS; N.C. WANGLES

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Folacin and Ascorbic Acid Retention in F

✍ B. P. KLEIN; C. H. Y. KUO; G. BOYD 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 298 KB

THIAMIN CONTENT OF FRESH AND FROZEN VEGE

✍ JAMES C. MOYEE; DONALD K. TRESSLER 📂 Article 📅 1943 🏛 Institute of Food Technologists 🌐 English ⚖ 233 KB

Flavor Intensity as Related to the Creat

✍ S. SNIDER; R. E. BALDWIN 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 575 KB

Cellulose, Hemicellulose and Lignin Cont

✍ JOSEFA HERRANZ; CONCEPCION VIDAL-VALVERDE; ENRIQUE ROJAS-HIDALGO 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 568 KB

ASCORBIC ACID AND DEHYDROASCORBIC ACID C

✍ ISABEL NOBLE; MARY MARGARET DEVORE HANIG 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 647 KB

Cellulose, Hemicellulose and Lignin Cont

✍ JOSEFA HERRANZ; CONCEPCION VIDAL-VALVERDE; ENRIQUE ROJAS-HIDALGO 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 249 KB