NDLI: RATES OF ASCORBIC ACID DEGRADATION DURING THERMAL PROCESSING OF CANNED PEAS

Content Provider	Scilit
Author	Lathrop, P. J. Leung, H. K.
Copyright Year	1980
Description	Journal: Journal of food science
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1980.tb03895.x/pdf
Ending Page	153
Page Count	2
Starting Page	152
e-ISSN	17503841
DOI	10.1111/j.1365-2621.1980.tb03895.x
Journal	Journal of food science
Issue Number	1
Volume Number	45
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1980-01-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Hardware and Architecturee Thermal Degradation Ascorbic Acid Degradation Rates of Ascorbic Thermal Processing Canned Peas
Content Type	Text
Resource Type	Article

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