Hostname: page-component-586b7cd67f-tf8b9 Total loading time: 0 Render date: 2024-11-25T07:29:25.673Z Has data issue: false hasContentIssue false
  • English
  • Français

The Chemical Preservation, Colouring and Flavouring of Foodstuffs with Special Reference to Fruit and Vegetables

Published online by Cambridge University Press:  09 March 2007

R. W. Money
R. W. Money
Affiliation:
J. Lyons and Co. Ltd., Cadby Hall, London
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
The Preservation, Colouring and Flavouring of Foods
Information
British Journal of Nutrition , Volume 1 , Issue 2-3 , December 1947 , pp. 253 - 258
Copyright
Copyright © The Nutrition Society 1947

References

Barnard, H. E. (1911). Chem. Engr. 12, 104.Google Scholar
Bennett, A. H. & Donovan, F. K. (1943). Analyst, 68, 140.CrossRefGoogle Scholar
Power, F. B. & Chesnut, V. K. (1921). J. Amer. chem. Soc. 43, 1741.Google Scholar
Stadtman, E. R., Barker, H. A., Haas, V., Mrak, E. M. & MacKinney, G. (1946). Industr. Engng Chem. (Industr. ed.), 38, 324.CrossRefGoogle Scholar