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I. EFFECT OF STORAGE AND OF BOILING ON THE ASCORBIC, DEHYDROASCORBIC, AND DIKETOGULONIC ACID CONTENTS OF POTATOES

✍ Scribed by JANE M. LEICHSENRING; LOANA M. NORRIS; HELEN L. PILCHER

Book ID
108795256
Publisher
Institute of Food Technologists
Year
1957
Tongue
English
Weight
449 KB
Volume
22
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

The effect of variety, storage and local
The effect of variety, storage and locality on the ascorbic acid content of the potato tuber
✍ R. M. Allison; C. M. Driver πŸ“‚ Article πŸ“… 1953 πŸ› John Wiley and Sons 🌐 English βš– 881 KB

## Abstract Tubers of 20 varieties of potato grown in New Zealand have been analysed for ascorbic acid content at harvest and at monthly intervals during storage in a commercial‐type clamp, in two successive years. Variety was a significant factor in causing differences in the ascorbic acid content