Work

The vitamin C content of quick frozen green beans

Year: 1975

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/j.1365-2621.1975.tb00003.x

Author: MARY H. MORRISON

Institution: University of Strathclyde

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1972893849

FWCI: 2.212

Cites: 10

Cited by: 11

Related to: 10