Effect of Quantity Preparation Procedures on Vitamin Retention: Canned Tomatoes1 von Gleim, Ella, Albury, Margaret, Visnyei, Kathryn, McCartney, J.R., Fenton, Faith

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Effect of Quantity Preparation Procedures on Vitamin Retention: Canned Peas1 von FENTON, FAITH, GLEIM, ELLA, ALBURY, MARGARET, VISNYEI, KATHRYN, MCCARTNEY, J.R.

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Effect of Quantity Preparation Procedures on Vitamin Retention and Palatability of Dehydrated Potato Shreds1 von FENTON, FAITH, ALBURY, MARGARET, VISNYEI, KATHRYN, THOMPSON, J.F., GLEIM, ELLA

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ASCORBIC ACID, THIAMIN, RIBOFLAVIN, AND NIACIN CONTENT OF POTATOES IN LARGE-SCALE FOOD SERVICE von GLEIM, ELLA, ALBURY, MARGARET, McCARTNEY, J. R., VISNYEI, KATHRYN, FENTON, FAITH

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ASCORBIC ACID, THIAMIN, RIBOFLAVIN, AND NIACIN CONTENT OF POTATOES IN LARGE‐SCALE FOOD SERVICE 1 von GLEIM, ELLA, ALBURY, MARGARET, McCARTNEY, J. R., VISNYEI, KATHRYN, FENTON, FAITH

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RETENTION OF VITAMINS AND PALATABILITY IN LARGE-SCALE FOOD SERVICE OF UNSULFITED, DEHYDRATED CABBAGE von FENTON, FAITH, GLEIM, ELLA, ALBURY, MARGARET, McCARTNEY, J. R., VISNYEI, KATHRYN

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RETENTION OF VITAMINS AND PALATABILITY IN LARGE‐SCALE FOOD SERVICE OF UNSULFITED, DEHYDRATED CABBAGE 1 von FENTON, FAITH, GLEIM, ELLA, ALBURY, MARGARET, McCARTNEY, J. R., VISNYEI, KATHRYN

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RETENTION OF VITAMINS AND PALATABILITY IN LARGE‐SCALE FOOD SERVICE OF UNSULFITED, DEHYDRATED CABBAGE1 von FENTON, FAITH, GLEIM, ELLA, ALBURY, MARGARET, McCARTNEY, J. R., VISNYEI, KATHRYN

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RETENTION OF CAROTENE, THIAMIN, RIBOFLAVIN, AND NIACIN DURING LARGE-SCALE FOOD SERVICE OF DEHYDRATED CARROTS von GLEIM, ELLA, ALBURY, MARGARET, VISNYEI, KATHRYN, McCARTNEY, J. R., FENTON, FAITH

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RETENTION OF CAROTENE, THIAMIN, RIBOFLAVIN, AND NIACIN DURING LARGE‐SCALE FOOD SERVICE OF DEHYDRATED CARROTS1 von GLEIM, ELLA, ALBURY, MARGARET, VISNYEI, KATHRYN, McCARTNEY, J. R., FENTON, FAITH

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RETENTION OF CAROTENE, THIAMIN, RIBOFLAVIN, AND NIACIN DURING LARGE‐SCALE FOOD SERVICE OF DEHYDRATED CARROTS 1 von GLEIM, ELLA, ALBURY, MARGARET, VISNYEI, KATHRYN, McCARTNEY, J. R., FENTON, FAITH

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