Vitamins in canned foods VIII - Home canning and commerical canning contrasted in their effect on vitamin values of pears

被引：6

作者：

Kramer, MM ^{[1
]}

Eddy, WH ^{[1
]}

Kohman, EF ^{[1
]}

机构：

[1] Columbia Univ, Teachers Coll, Kansas State Agr Coll, Labs Dept Foods & Nutr, New York, NY USA

来源：

INDUSTRIAL AND ENGINEERING CHEMISTRY | 1929年 / 21卷

关键词：

D O I：

10.1021/ie50237a016

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：859 / 861

页数：3

共 9 条

[1] Vitamins in canned foods XIII Canning tomato juice without vitamin C loss
Kohman, EF
Eddy, WH
Gurin, CZ
INDUSTRIAL AND ENGINEERING CHEMISTRY, 1933, 25 : 682 - 684
[2] HOME CANNING .2. DETERMINATION OF PROCESS TIMES FOR HOME-CANNED FOODS
ESSELEN, WB
TISCHER, RG
FOOD RESEARCH, 1945, 10 (03): : 215 - 226
[3] THE NUTRITIVE VALUES OF CANNED FOODS .1. HANDLING AND STORAGE PROCEDURES FOR VEGETABLES PRIOR TO CANNING
MARSHALL, RE
ROBERTSON, WF
FOOD TECHNOLOGY, 1948, 2 (02) : 133 - 143
[4] HOME CANNING .1. SURVEY OF BACTERIOLOGICAL AND OTHER FACTORS RESPONSIBLE FOR SPOILAGE OF HOME-CANNED FOODS
TISCHER, RG
ESSELEN, WB
FOOD RESEARCH, 1945, 10 (03): : 197 - 214
[5] Vitamins in canned foods VII - Effect of storage on vitamin value of canned spinach
Eddy, WH
Kohman, EF
Halliday, N
INDUSTRIAL AND ENGINEERING CHEMISTRY, 1929, 21 : 347 - 347
[6] NUTRITIVE VALUE OF CANNED FOODS .14. EFFECT OF COMMERCIAL CANNING OPERATIONS ON THE ASCORBIC ACID, THIAMINE, RIBOFLAVIN, AND NIACIN CONTENTS OF VEGETABLES
WAGNER, JR
STRONG, FM
ELVEHJEM, CA
INDUSTRIAL AND ENGINEERING CHEMISTRY, 1947, 39 (08): : 985 - 990
[7] NUTRITIVE VALUE OF CANNED FOODS .7. EFFECT OF COMMERCIAL CANNING AND SHORT-TIME STORAGE ON ASCORBIC ACID CONTENT OF GRAPEFRUIT JUICE
WAGNER, JR
IVES, M
STRONG, FM
ELVEHJEM, CA
FOOD RESEARCH, 1945, 10 (06): : 469 - 475
[8] HOME CANNING OF FOOD - EFFECT OF A HIGHER PROCESS TEMPERATURE (250-DEGREES-F) ON SAFETY OF LOW-ACID FOODS
NORDSIDEN, KL
THOMPSON, DR
WOLF, ID
ZOTTOLA, EA
JOURNAL OF FOOD SCIENCE, 1978, 43 (06) : 1734 - 1737
[9] HOME-CANNING OF FOOD - EFFECT OF A HIGHER PROCESS TEMPERATURE (121-DEGREES-C) ON THE QUALITY OF LOW-ACID FOODS
LAZARIDIS, HN
SANDER, EH
JOURNAL OF FOOD SCIENCE, 1988, 53 (03) : 985 - 986

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