Back to Search Start Over

Effects of method of blanching and temperature of storage on nutritive value of dehydrated cabbage.

Authors :
EHEART MS
SHOLES ML
Source :
Food research [Food Res] 1946 Jul-Aug; Vol. 11 (4), pp. 298-304.
Publication Year :
1946

Subjects

Subjects :
Brassica
Brassicaceae
Dehydration
Fruit
Nutritive Value
Temperature
Vegetables

Details

Language :
English
ISSN :
0095-974X
Volume :
11
Issue :
4
Database :
MEDLINE
Journal :
Food research
Publication Type :
Academic Journal
Accession number :
20275426
Full Text :
https://doi.org/10.1111/j.1365-2621.1946.tb16353.x
Full Text Access
View/download PDF

Tools

Authors Abstract Subjects Details