THE NUTRITIVE VALUE OF CANNED FOODS - THE EFFECT OF STORAGE ON THE ASCORBIC ACID CONTENT OF CANNED TOMATO JUICE AND TOMATO PASTE

被引：0

作者：

LAMB, FC

LEWIS, LD

WHITE, DG

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暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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引用

页码：269 / 275

页数：7

共 15 条

[1] [Anonymous], 1950, OFFICIAL METHODS ANA
[2] FEASTER JF, 1949, FOOD RES, V14, P25
[3] Guerrant N. B., 1946, JOUR NUTRITION, V32, P435
[4] NUTRITIVE VALUE OF CANNED FOODS - INFLUENCE OF TEMPERATURE AND TIME OF STORAGE ON VITAMIN CONTENTS .13.
GUERRANT, NB
VAVICH, MG
DUTCHER, RA
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1945, 37 (12): : 1240 - 1243
[5] HUMMEL M, 1950, FOOD RES, V14, P405
[6] LAMB FC, 1947, FOOD RES, V12, P273
[7] LAMB FC, 1946, STUDIES FACTORS AFFE
[8] LAMDEN MP, 1950, FOOD RES, V15, P79
[9] Loeffler H. J., 1942, INDUST AND ENGINEER CHEM ANALYT ED, V14, P846, DOI 10.1021/i560111a003
[10] ASCORBIC ACID, DEHYDROASCORBIC ACID, AND DIKETOGULONIC ACID IN FRESH AND PROCESSED FOODS
MILLS, MB
DAMRON, CM
ROE, JH
[J]. ANALYTICAL CHEMISTRY, 1949, 21 (06) : 707 - 709