THE NUTRITIVE VALUE OF CANNED FOODS .28. SOME STUDIES OF COMMERCIAL WAREHOUSE TEMPERATURES WITH REFERENCE TO THE STABILITY OF VITAMINS IN CANNED FOODS

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作者：

MONROE, KH

BRIGHTON, KW

BENDIX, GH

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FOOD TECHNOLOGY | 1949年 / 3卷 / 09期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：292 / 299

页数：8

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[11] The nutritive value of canned foods I. Introduction and sampling procedure
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[12] STUDY SHOWS CANNED FOODS HAVE HIGH NUTRITIVE-VALUE
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[13] NUTRITIVE VALUE OF CANNED FOODS .16. PROXIMATE AND MINERAL COMPOSITION
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[14] The nutritive value of canned foods IV. Riboflavin and pantothenic acid
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[15] Vitamins in canned foods X - The vitamin content of some common vegetables
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[16] THE NUTRITIVE VALUE OF CANNED FOODS - THE EFFECT OF STORAGE ON THE ASCORBIC ACID CONTENT OF CANNED TOMATO JUICE AND TOMATO PASTE
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[18] NUTRITIVE VALUE OF CANNED FOODS .19. FACTORS AFFECTING ASCORBIC ACID CONTENT OF CANNED GRAPEFRUIT AND ORANGE JUICES
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[19] NUTRITIVE VALUE OF CANNED FOODS - COMPARISON OF VITAMIN VALUES OBTAINED BY DIFFERENT METHODS OF ASSAY
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[20] The nutritive value of canned foods II. Ascorbic acid and carotene or vitamin A content
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