NDLI: EFFECTS OF METHOD OF BLANCHING AND TEMPERATURE OF STORAGE ON KUTRITIVE VALUE OF DEHYDRATED CABBAGE

Content Provider	Scilit
Author	Eheart, M. S. Sholes, M. L.
Copyright Year	1946
Description	Journal: Journal of food science
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1946.tb16353.x/pdf
Ending Page	304
Page Count	7
Starting Page	298
e-ISSN	17503841
DOI	10.1111/j.1365-2621.1946.tb16353.x
Journal	Journal of food science
Issue Number	4
Volume Number	11
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1946-07-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Fruits AND Vegetables/dehydration
Content Type	Text
Resource Type	Article

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EFFECTS OF METHOD OF BLANCHING AND TEMPERATURE OF STORAGE ON KUTRITIVE VALUE OF DEHYDRATED CABBAGE