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- [33] NUTRITIVE VALUE OF CANNED FOODS .23. EFFECT OF DURATION AND TEMPERATURE OF BLANCH ON VITAMIN RETENTION BY CERTAIN VEGETABLESINDUSTRIAL AND ENGINEERING CHEMISTRY, 1947, 39 (08): : 1000 - 1007GUERRANT, NBVAVICH, MGFARDIG, OBELLENBERGER, HASTERN, RMCOONEN, NH
- [34] THE NUTRITIVE VALUE OF CANNED FOODS .4. CHANGES IN THIAMINE CONTENT OF VEGETABLES DURING STORAGE PRIOR TO CANNINGFOOD TECHNOLOGY, 1950, 4 (06) : 264 - 268INGALLS, RBREWER, WDTOBEY, HLPLUMMER, JBENNETT, BBPAUL, P
- [35] Nutritive Value of Canned and Dehydrated Meat and Meat ProductsAMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1944, 34 (06): : 587 - 592Rice, E. E.Robinson, H. E.
- [36] THE NUTRITIVE VALUE OF CANNED FOODS .2. CHANGES IN ASCORBIC ACID OF VEGETABLES DURING STORAGE PRIOR TO CANNINGFOOD TECHNOLOGY, 1949, 3 (07) : 228 - 231PAUL, PEINBECKER, BKELLEY, LJACKSON, MJACKSON, LMARSHALL, REROBERTSON, WFOHLSON, MA
- [37] THE NUTRITIVE VALUE OF CANNED FOODS .5. CHANGES IN CAROTENE CONTENT OF VEGETABLES DURING STORAGE PRIOR TO CANNINGFOOD TECHNOLOGY, 1950, 4 (06) : 269 - 272KELLEY, LBENNETT, BBRAFFERTY, JPPAUL, P
- [38] THE EFFECT OF PROCESSING ON THE NUTRITIVE VALUE OF FOODSCHEMISTRY & INDUSTRY, 1964, (51) : 2090 - 2090不详
- [39] NUTRITIVE VALUE OF BALANCED MALT FOODSINDIAN JOURNAL OF MEDICAL RESEARCH, 1961, 49 (05) : 880 - +KORULA, SINDIRAMMA, KCHANDRASEKHARA, MRSWAMINATHAN, MSUBRAHMANYAM, V
- [40] Unusual foods of high nutritive valueJOURNAL OF THE AMERICAN MEDICAL ASSOCIATION, 1942, 120 : 529 - 535Wilder, RMKeys, TE