NUTRITIVE VALUE OF CANNED FOODS .22. EFFECT OF TIME AND TEMPERATURE OF STORAGE ON VITAMIN CONTENT OF COMMERCIALLY CANNED FRUITS AND FRUIT JUICES (STORED 12 MONTHS)

被引：23
作者：
MOSCHETTE, DS
HINMAN, WF
HALLIDAY, EG
机构：
来源：
INDUSTRIAL AND ENGINEERING CHEMISTRY | 1947年 / 39卷 / 08期
关键词：
D O I：
10.1021/ie50452a015
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
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页码：994 / 999
页数：6
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