Nutrient Retention During Canned Food Production

[21] WAGNER JR, 1945, FOOD RES, V10, P469

[22] EFFECTS OF BLANCHING ON THE RETENTION OF ASCORBIC ACID, THIAMINE, AND NIACIN IN VEGETABLES [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1947, 39 (08): : 990 - 993

[21] WAGNER JR, 1945, FOOD RES, V10, P469

[22] EFFECTS OF BLANCHING ON THE RETENTION OF ASCORBIC ACID, THIAMINE, AND NIACIN IN VEGETABLES [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1947, 39 (08): : 990 - 993