NUTRITIVE VALUE OF CANNED FOODS. VII. EFFECT OF COMMERCIAL CANNING AND SHORT-TIME STORAGE ON ASCORBIC ACID CONTENT OF GRAPEFRUIT JUICE

✍ Scribed by J. R. WAGNER; M. IVES; F. M. STRONG; C. A. ELVEHJEM

• Book ID: 108790539
• Publisher: Institute of Food Technologists
• Year: 1945
• Tongue: English
• Weight: 362 KB
• Volume: 10
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1945.tb16194.x