RETENTION OF ASCORBIC ACID IN RASPBERRIES DURING FREEZING, FROZEN STORAGE, PURÉEING, AND MANUFACTURE INTO VELVA FRUIT

✍ Scribed by H. J. LOEFFLER

• Book ID: 108790602
• Publisher: Institute of Food Technologists
• Year: 1946
• Tongue: English
• Weight: 562 KB
• Volume: 11
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1946.tb16382.x