✦ LIBER ✦

THIAMIN AND ASCORBIC ACID VALUES OF RAW AND CANNED PEAS

✍ Scribed by O. R. ALEXANDER; J. F. FEASTER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

VARIATIONS IN CHEMICAL COMPOSITION OF RA

✍ O. R. ALEXANDER; E. D. SALLEE; L. V. TAYLOR 📂 Article 📅 1943 🏛 Institute of Food Technologists 🌐 English ⚖ 513 KB

Diffusion and thermal degradation of asc

✍ Raúl L Garrote; Enrique R. Silva; Rubén D. Roa 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 652 KB

ASCORBIC ACID AND DEHYDROASCORBIC ACID C

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

Ascorbic acid content, pH, and acceptabi

✍ Martha B. Stone; Luann Soliah; Jean Craig 📂 Article 📅 1982 🏛 Springer US 🌐 English ⚖ 357 KB

EFFECTS OF FOUR COOKING PRESSURES ON COM

✍ ISABELLE TREFETHEN; FAITH FENTON 📂 Article 📅 1951 🏛 Institute of Food Technologists 🌐 English ⚖ 360 KB

Influence of pre-germination chemical tr

✍ D. N. Vyas; K. C. Patel; R. D. Patel 📂 Article 📅 1965 🏛 Springer 🌐 English ⚖ 321 KB