Effects of method of sulfuring, dehydration, and temperature of storage on ascorbic acid and carotene content of dehydrated peaches.
| Autor: | EHEART MS, SHOLES ML |
|---|---|
| Jazyk: | angličtina |
| Zdroj: | Food research [Food Res] 1946 Jul-Aug; Vol. 11 (4), pp. 332-40. |
| DOI: | 10.1111/j.1365-2621.1946.tb16358.x |
| Databáze: | MEDLINE |
| Externí odkaz: |
|