LOSSES OF VITAMIN C DURING BOILING AND STEAMING OF CARROTS1

Abstract

Journal of Food ScienceVolume 3, Issue 4 p. 403-408 LOSSES OF VITAMIN C DURING BOILING AND STEAMING OF CARROTS1 FAITH FENTON, FAITH FENTON College of Some Economies, Cornell University, Ithaca, New York; State Agricultural Experiment Station, Geneva, New York; end Department of Chemistry, University of Pittsburgh, Pittsburgh, PennsylvaniaSearch for more papers by this authorDONALD K. TRESSLER, DONALD K. TRESSLER College of Some Economies, Cornell University, Ithaca, New York; State Agricultural Experiment Station, Geneva, New York; end Department of Chemistry, University of Pittsburgh, Pittsburgh, PennsylvaniaSearch for more papers by this authorS. C. CAMP, S. C. CAMP College of Some Economies, Cornell University, Ithaca, New York; State Agricultural Experiment Station, Geneva, New York; end Department of Chemistry, University of Pittsburgh, Pittsburgh, Pennsylvania Buhl Foundation Research Fellow. Publication No. 352 from the Chemistry Department, University of Pittsburgh.Search for more papers by this authorC. G. KING, C. G. KING College of Some Economies, Cornell University, Ithaca, New York; State Agricultural Experiment Station, Geneva, New York; end Department of Chemistry, University of Pittsburgh, Pittsburgh, PennsylvaniaSearch for more papers by this author FAITH FENTON, FAITH FENTON College of Some Economies, Cornell University, Ithaca, New York; State Agricultural Experiment Station, Geneva, New York; end Department of Chemistry, University of Pittsburgh, Pittsburgh, PennsylvaniaSearch for more papers by this authorDONALD K. TRESSLER, DONALD K. TRESSLER College of Some Economies, Cornell University, Ithaca, New York; State Agricultural Experiment Station, Geneva, New York; end Department of Chemistry, University of Pittsburgh, Pittsburgh, PennsylvaniaSearch for more papers by this authorS. C. CAMP, S. C. CAMP College of Some Economies, Cornell University, Ithaca, New York; State Agricultural Experiment Station, Geneva, New York; end Department of Chemistry, University of Pittsburgh, Pittsburgh, Pennsylvania Buhl Foundation Research Fellow. Publication No. 352 from the Chemistry Department, University of Pittsburgh.Search for more papers by this authorC. G. KING, C. G. KING College of Some Economies, Cornell University, Ithaca, New York; State Agricultural Experiment Station, Geneva, New York; end Department of Chemistry, University of Pittsburgh, Pittsburgh, PennsylvaniaSearch for more papers by this author First published: July 1938 https://doi.org/10.1111/j.1365-2621.1938.tb17074.xCitations: 7 1 Approved by the Director of the New York State Agricultural Experiment Station for publication as Journal Paper No. 212, August 3, 1937. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume3, Issue4July 1938Pages 403-408 RelatedInformation