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- W1549508770 abstract "Journal of Food ScienceVolume 3, Issue 3 p. 311-316 VITAMIN C CONTENT OF VEGETABLES IX. INFLUENCE OF METHOD OF COOKING ON VITAMIN C CONTENT OF CABBAGE1 Marylizabeth Wellington, Marylizabeth Wellington New York State Agricultural Experiment Station, Geneva, New YorkSearch for more papers by this authorDonald K. Tressler, Donald K. Tressler New York State Agricultural Experiment Station, Geneva, New YorkSearch for more papers by this author Marylizabeth Wellington, Marylizabeth Wellington New York State Agricultural Experiment Station, Geneva, New YorkSearch for more papers by this authorDonald K. Tressler, Donald K. Tressler New York State Agricultural Experiment Station, Geneva, New YorkSearch for more papers by this author First published: May 1938 https://doi.org/10.1111/j.1365-2621.1938.tb17063.xCitations: 4 1 Approved by the Director of the New York State Agricultural Experiment Station for publication as Journal Paper No. 224, October 13, 1937. 2 Recalculated on the basis of the requirement of .5 mg. of ascorbic acid per day for the protection of a 300-gram guinea pig from scurvy, according to Waugh and King (1932). AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume3, Issue3May 1938Pages 311-316 RelatedInformation" @default.
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