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Nutritional Aspects of the Chemical Preservation, Colouring and Flavouring of Fruit and Vegetables

Published online by Cambridge University Press:  09 March 2007

L. C. Baker
L. C. Baker
Affiliation:
J. Lyons and Co. Ltd., Cadby Hall, London
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Abstract

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Type
The Preservation, Colouring and Flavouring of Foods
Information
British Journal of Nutrition , Volume 1 , Issue 2-3 , December 1947 , pp. 258 - 262
Copyright
Copyright © The Nutrition Society 1947

References

Adam, W. B. (1941). Ann. Rep. Campden Res. Sta. 1941.Google Scholar
Allen, R. J. L., Barker, J. & Mapson, L. W. (1943). J. Soc. Chem. Ind., Lond., 62, 145.Google Scholar