ASCORBIC ACID CONTENT OF SOME MEXICAN CANNED AND PRESERVED FOODS

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dc.contributor.authorTRIGO, M YOLANDA
dc.contributor.authorMIRANDA, FRANCISCO P DE
dc.contributor.authorMASSIEU H , GUILLERMO
dc.contributor.authorCRAVIOTO, RENE O
dc.date.accessioned2026-05-28T15:46:22Z
dc.date.issued1949
dc.description.abstractAnalyses of 53 food products for pteroylglutamic acid, using the turbidometric method of Luckey et al and that of Cheldelin et al, reveal that mallows, parsley, young rosemary, Chenopodium mexicanum, and certain seeds, all contain a very high quantity;
dc.description.paginacion257 -
dc.description.procedenciaLOC
dc.format.discursoArtículo
dc.format.extent1
dc.identifier.issn0185-0806
dc.identifier.urihttps://ahcm.cinvestav.mx/handle/ahcm/18057
dc.language.isoEspañol
dc.numero.secuencia18054
dc.publisherInstituto de Salubridad y Enfermedades Tropicales, CD MEXICO, DF, MEX
dc.relation.ispartofseriesVol. 8
dc.source.revistafuenteCIENCIA MEXICO
dc.subjectASCORBIC ACID, MEXICAN CANNED, PRESERVED FOODS
dc.subject.categoriaprincipalMULTIDISCIPLINARIA
dc.subject.disciplinaBIOQUIMICA
dc.subject.subdisciplinaBIOQUIMICA DE ALIMENTOS
dc.titleASCORBIC ACID CONTENT OF SOME MEXICAN CANNED AND PRESERVED FOODS
dc.title.alternativeCIENC MEX

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