✦ LIBER ✦

II. EFFECT OF BAKING AND OF PRESSURE-COOKING ON THE ASCORBIC, DEHYDROASCORBIC, AND DIKETOGULONIC ACID CONTENTS OF POTATOES

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

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

I. EFFECT OF STORAGE AND OF BOILING ON T

✍ JANE M. LEICHSENRING; LOANA M. NORRIS; HELEN L. PILCHER 📂 Article 📅 1957 🏛 Institute of Food Technologists 🌐 English ⚖ 449 KB

DIKETOGULONIC ACID, DEHYDROASCORBIC ACID

✍ SHIH DZUNG CHEN; CECILIA SCHUCK 📂 Article 📅 1951 🏛 Institute of Food Technologists 🌐 English ⚖ 192 KB

ASCORBIC ACID AND DEHYDROASCORBIC ACID C

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

EFFECT OF NON-ANTISCORBUTIC REDUCING SUB

✍ JANET WILSON McAFEE; JOHNNIE H. WATTS 📂 Article 📅 1958 🏛 Institute of Food Technologists 🌐 English ⚖ 341 KB

EFFECT OF VARIETY AND STORAGE ON ASCORBI

✍ BOYCE D. EZELL; MARGUERITE S. WILCOX; MARGARET C. HUTCHINS 📂 Article 📅 1948 🏛 Institute of Food Technologists 🌐 English ⚖ 491 KB

Effect of Mechanical Injury on the Ascor

✍ NELL I. MONDY; MARIA LEJA 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 401 KB