Hostname: page-component-84b7d79bbc-g7rbq Total loading time: 0 Render date: 2024-07-29T13:24:10.974Z Has data issue: false hasContentIssue false
  • English
  • Français

Fruit and vegetable products

Published online by Cambridge University Press:  28 February 2007

J. D. Henshall
J. D. Henshall
Affiliation:
The Campden Food Preservation Research Association, Campden, Glos. GL55 6LD
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Symposium on ‘The Effect of Processing on the Nutritive Value of Food’
Information
Proceedings of the Nutrition Society , Volume 32 , Issue 1 , May 1973 , pp. 17 - 22
Copyright
Copyright © The Nutrition Society 1973

References

REFERENCES

Adam, W. B. (1946). In The Nation's Food [BacharachA, L. A, L. and Rendle, T., editors]. London: Society of chemical Industry.Google Scholar
Anonymous (1967). Inf. Bull. B.I.B.R.A. no. 6, p. 464.Google Scholar
Bell, E. A. (1972). In Phytochemical Ecology [Harborne, J. B., editor]. London: Academic Press.Google Scholar
Cain, R. F. (1967). Fd Technol., Chumpaign 21, 998.Google Scholar
Farkas, D. F. & Lazar, M. E. (1969). Fd Technol., Champaign 23, 688.Google Scholar
Foda, Y. H., Hamed, M. G. E. & Abd-Allah, M. A. (1970). Fd Technol., Champaign 24, 1392.Google Scholar
Goldblith, S. A., Joslyn, M. A. & Nickerson, J. T. R. (1961). Introduction to Thermal Processing of Foods Vol. I, Wesport, COM. : Avi Publishing Coss.Google Scholar
Gontzea, I. & Sutzescu, P. (1968). Natural Antinutritive Substances in Foods. Basle, Switzerland: S. Kayer.Google Scholar
Guerrant, N. B., Vavick, M. G., Fardig, O. B., Dutcher, R. A. & Stern, R. M. (1946). J: Nutr. 32, 435.Google Scholar
Harris, R. S. & von loesecke, H. (1960). Nutritional Evaluation of Food Processing. London: John Wiiey & Sons Inc.Google Scholar
Holman, W. I. M. (1956). Nutr. Abstr. Rev. 26, 277.Google Scholar
Honavar, P. M., Shih, C. V. & Liener, I. E. (1962). J. Nutr. 77, 109.CrossRefGoogle Scholar
Kaufman, V. F., Wong, F., Taylor, E. H. & Talburt, W. F. (1955). Fd Technol., Champaign 9. 120.Google Scholar
Liener, I. E. (editor) (1969). Toxic Constituents of Plant FoodstufJs. London: Academic Press.Google Scholar
Lowe, E., Durkee, E. L. & Morgan, A. I. (1968). Fd Technol., Champaifn 22, 915.Google Scholar
Luh, B. S., Antonakas, J. & Daoud, H. N. (1969). Fd Technol., Champaign 23, 103.Google Scholar
Potter, N. N. (1968). Food Science. Westport, Conn.: Avi Publishing Co.Google Scholar
Somers, I. I., Farrow, R. P. & Reed, J. M. (1971). Proc. Am. Med. Symp., New Orleans.Google Scholar
Tressler, D. K. & Evers, C. F. (1957). The Freezing Preservation of Foods Vol. I, Westport, Conn.: Avi Publishing Co.Google Scholar
US National Research Council (1966). Publs natn. Res. Coun., Wash. no. 1354.Google Scholar
Varoquaux, P. (1971). C.r. hebd. Séanc. Acad. Agric. Fr. 57, no. 11, p. 949.Google Scholar