Ascorbic Acid (Vitamin C) Content of Garden-Type Peas Preserved by the Frozen-Pack Method

E. Neige Todhunter; Ruth C. Robbins

doi:10.7273/000003296

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Ascorbic Acid (Vitamin C) Content of Garden-Type Peas Preserved by the Frozen-Pack Method

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Ascorbic Acid (Vitamin C) Content of Garden-Type Peas Preserved by the Frozen-Pack Method

E. Neige Todhunter and Ruth C. Robbins

Extension bulletin (State College of Washington. Extension Service), 408, State College of Washington Extension Service

11/1941

DOI:

https://doi.org/10.7273/000003296

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https://hdl.handle.net/2376/118767

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Abstract

Agriculture -- Washington (State)

Home economics -- Washington (State)

Topics include methods and materials, effect of delay in processing and freezing peas, the solubility of ascorbic acid of peas before and after scalding, effect of storage at zero degrees on ascorbic acid content of peas, ascorbic acid content of commercially frozen peas, and the effect of cooking on the ascorbic acid content

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Title: Ascorbic Acid (Vitamin C) Content of Garden-Type Peas Preserved by the Frozen-Pack Method
Creators: E. Neige Todhunter
Ruth C. Robbins
Academic Unit: Publications, WSU Extension
Series: Extension bulletin (State College of Washington. Extension Service); 408
Publisher: State College of Washington Extension Service; Pullman, Washington
Format: pdf
Identifiers: 99900668911501842
Copyright: http://rightsstatements.org/vocab/CNE/1.0/
Language: English
Resource Type: Report