Essential elements in dry and canned butter beans (Phaseolus limensis L.)
1989
Lopez, A. | Williams, H.L.
Ten essential elements were determined in dry and canned butter beans (Phaseolus limensis L.) by atomic absorption spectrophotometry. Samples were taken at different stages during the canning process to determine where changes in element content occurred. The content of each sample was compared statistically to other samples taken within the process. Element retention, excluding chloride and sodium, ranged from 51 to 84% on a dry weight basis, and 14 to 24% on wet weight basis.
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书目信息
其它主题
Dried foods; Nutrient retention
语言
英语
类型
Journal Article; Text
2024-02-28
MODS