[1]
D. Tressler,et al.
ASCORBIC ACID, THIAMIN, RIBOFLAVIN, AND CAROTENE CONTENTS OF ASPARAGUS AND SPINACH IN THE FRESH, STORED, AND FROZEN STATES, BOTH BEFORE AND AFTER COOKING 1,2
,
1944
.
[2]
A. Crafts.
CELLULAR CHANGES IN CERTAIN FRUITS AND VEGETABLES DURING BLANCHING AND DEHYDRATION
,
1944
.