ShareASCORBIC ACID AND DEHYDROASCORBIC ACID CONTENT OF FOODS-AS-EATEN.
Author(s) : VANDERSLICE J. T.
Type of article: Article
Summary
DEVELOPMENT OF A HPLC METHOD FOR MEASURING THE VITAMIN C CONTENT OF SEVERAL PRODUCTS AND BEVERAGES CONSUMED IN THE UNITED STATES. STUDY OF VARIATIONS IN CONTENT AS A FUNCTION OF TREATMENT (FREEZING, COOKING, ETC) AND STORAGE CONDITIONS. (Bibliogr. int. CDIUPA, FR., 90-267654.
Details
- Original title: ASCORBIC ACID AND DEHYDROASCORBIC ACID CONTENT OF FOODS-AS-EATEN.
- Record ID : 1992-0289
- Languages: English
- Source: J. Food Compos. Anal. - vol. 3 - n. 2
- Publication date: 1990
Links
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Indexing
- Themes: Precooked food
- Keywords: Vitamin C; Prepared food; Beverage; Frozen food; Ready to use; Cooking
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- Date : 1991
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- Author(s) : VANDEVELDE S., MASSON A., DUFOURNY G.
- Date : 1991
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- Source: Aliment 2000 - vol. 17 - n. 3
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- Date : 1997/07
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MINIMALLY PROCESSED FOODS TECHNOLOGY.
- Author(s) : YILDIZ F.
- Date : 1991
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- Source: Tarim Köy - n. 68
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