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May 1, 1962Journal of Food Science

Effect of Processing Temperature on Pigments and Color of Spinach a

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Authors

CTChee-Teck TanUniversity of Massachusetts AmherstFFF. J. FrancisRutgers, The State University of New Jersey

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Tan et al. (1962) studied this question.

synapsesocial.com/papers/6a8a96c3e7982ec3bdde8e0ehttps://doi.org/10.1111/j.1365-2621.1962.tb00086.x
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