principal interfering substances found in food products. I t should llot be inferred that similar results nould have been ohtained had the qamples been stored at higher temptlraturei. ACKNOWLEDGMENT
This investigation was part of t,he Sational Caiirrers Association-Can Manufacturer Institute nutrition program. The author wishes to acknowledge the helpful assistance and advice of E. J. Draper, of the Treesweet Products Company, in the selection of samples, and to thank Anne pressley,Sue Lre, and Donald G. White for their assistance in connection with a substantial portion of t,hr analytical work. LITERATURE CITED (1) (2) (3) 14)
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