NUTRITIVE VALUE OF CANNED FOODS .14. EFFECT OF COMMERCIAL CANNING OPERATIONS ON THE ASCORBIC ACID, THIAMINE, RIBOFLAVIN, AND NIACIN CONTENTS OF VEGETABLES

被引：16
作者：
WAGNER, JR
STRONG, FM
ELVEHJEM, CA
机构：
来源：
INDUSTRIAL AND ENGINEERING CHEMISTRY | 1947年 / 39卷 / 08期
关键词：
D O I：
10.1021/ie50452a013
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：985 / 990
页数：6
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