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Quality characteristics of samples from areas other
Preparation time required for familysized units
16 June 5-percent acid plus diketogulonic ascorbic acid values Asparagus brands Broccoli spears Brussels bromine Calif Philadelphia can___ carotene chloro chlorophyll to pheophytin CN CN coco coefficients of variation color difference meter conversion of chlorophyll cooked fresh cooked frozen vegetables cooked vegetables dehydroascorbic acid difference meter aL/bL diketogulonic acid green beans green peas green Spinach green vegetables Harvard beets heated La_ Milwaukee lima beans lowest market forms market unit mean values meter aL/bL values minutes number of servings oxidized to reduced Pa__ New Orleans pack percent percentage conversion percentage yield phosphoric acid purchase unit ratios of oxidized reduced ascorbic acid retention samples servings per purchase spears Brussels sprouts spinach and green Store Test difference 2_ thiourea Total preparation vege vegetables ranged vegetables tested weight Wis Oakland Wis__ Oakland Worker preparation