Vitamins in Canned Foods VIIâEffect of Storage on Vitamin Value of Canned Spinach. Walter H. Eddy, E. F. Kohman, and Nellie. Halliday. Ind. Eng. Che...
made in the spring of 1923 and tested in 1923-24 were at the time set ... minutes with hotwater and packed in No. ... essed 120 minutes at 240° F. (115.6° C.).
the afternoon of the same day. It was then ... rats cleared of vitamin A. In 1926 the same dosage (26 ... VITAMIN B-In 1923-24 nothing was known of the existence.
house tomatoes, green-picked tomatoes for ... House, Nelson, and Haber (6) studied the vitamin 4, 13, ..... LaMer, Dissertation, Columbia University, 1921.
vitamin C in cooking and canning of foods is oxidation. In fact, it has been shown that in canning, after a certain amount of preliminary destruction, subsequent ...
Teachers College, Columbia University, New York, N. Y., and ... house tomatoes, green-picked ... House, Nelson, and Haber (6) studied the vitamin A, B,.
E. F. Kohman, N. H. Sanborn, W. H. Eddy, and Celia Zall. Gurin. Ind. Eng. Chem. , 1934, 26 (7), pp 758â761. DOI: 10.1021/ie50295a015. Publication Date: July ...
solid packpineapple at the retail level during the winter of 1 962-63, collected in 40 states in the continental United States. The effect of market location appeared ...
frequent agitation of the fluid. It has been shown earlier that thecompounds most suitable for polar-type rust inhibitors should be as high in molecular weight as ...
of this company for selecting the wheats and preparing the flours for this investigation. Vitamin C in Canned Foods'. By Walter H. Eddy and Edward F. Kohman.
In general, the canning in- dustrv has kept abreast of. In the preparation and canning of asparagus, peas, green beans, and lima beans, the blanching operation ...
