✦ LIBER ✦

INFLUENCE OF MATURITY AND STORAGE TREATMENTS UPON THE ASCORBIC ACID CONTENT OF THE SEEDS OF SOUTHERN PEAS

✍ Scribed by MAURICE W. HOOVER

Book ID: 108795134
Publisher: Institute of Food Technologists
Year: 1955
Tongue: English
Weight: 315 KB
Volume: 20
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1955.tb16856.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECTS OF MATURITY, SOAKING TREATMENT A

EFFECTS OF MATURITY, SOAKING TREATMENT AND COOKING METHOD ON THE QUALITY AND MINERAL CONTENT OF SOUTHERN PEAS

✍ N. F. RIZLEY; W. A. SISTRUNK 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 270 KB

The influence of molds and some storage

The influence of molds and some storage factors on the ascorbic acid content of orange and pineapple fruits

✍ V.A. Adisa 📂 Article 📅 1986 🏛 Elsevier Science 🌐 English ⚖ 297 KB

Influence of seed treatment with 2-chlor

Influence of seed treatment with 2-chloroethylphosphonic acid, gibberellic acid, ascorbic acid, and simazine on growth and nutrient composition of pea (Pisum sativumL.) seedlings

✍ M. S. Saimbhi; S. K. Arora; I. M. Chhibba 📂 Article 📅 1975 🏛 Springer 🌐 English ⚖ 203 KB

The ascorbic acid contents of selected m

The ascorbic acid contents of selected marketed foods and influence of water activity (aw) during storage

✍ Mark E. Ukhun; Edward N. Dibie 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 379 KB

INFLUENCE OF MINERAL LEVELS UPON CAROTEN

INFLUENCE OF MINERAL LEVELS UPON CAROTENE AND ASCORBIC ACID CONTENTS OF SWISS CHARD GROWN IN THE GREENHOUSE

✍ H. D. BROWN; MARY BROWN PATTON; AMELIE BLYTHE; M. R. SHETLAR 📂 Article 📅 1947 🏛 Institute of Food Technologists 🌐 English ⚖ 361 KB

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 📂 Article 📅 1953 🏛 John Wiley and Sons 🌐 English ⚖ 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