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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
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Abstract

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Information

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

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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