The variations of ascorbic acid content in vegetable processing.
1976
Lee C.Y. | Downing D.L. | Iredale H.D. | Chapman J.A.
Bibliographic information
Food Chemistry
Volume
1
Pagination
v.15-22(1)
Language
English
Type
Journal Article; Journal Part
Source
Food-Chemistry (UK). (1976). v. 1(1) p. 15-22.
Corporate Author
Dep. Food Science and Technology, New York State Agricultural Experiment Station, Cornell Univ., Geneva, N.Y. 14456 (USA)
2012-11-15
AGRIS AP
Data Provider
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