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Kohman, E. F.:  Comparative Food Sources of Thiamine , J. A. M. A. 117:881 (
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Eheart, Mary S.: Factors Which Affect the Vitamin C Content of Apples , Virginia Agric. Exper. Sta., technical bulletin 69,
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1941;, pp. 1-16
Kohman, E. F., and Sanborn, N. H.:  The Nature of Corrosion in Canned Fruits , Indust. & Engin. Chem. 16:290 (
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Kohman, E. F.; Eddy, W. H., and Carlson, Victoria:  Vitamin C in Canned Foods: II. The Vitamin C Destructive Factor in Apples , Indust. & Engin. Chem. 16:1261 (
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Eddy, W. H.; Kohman, E. F., and Carlson, Victoria:  Vitamins in Canned Foods: III. Peas , Indust. & Engin. Chem. 18:85-89 (
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Kohman, E. F., and Sanborn, N. H.:  Vegetal Reduction of Dehydroascorbic Acid , Indust. & Engin. Chem. 29:1195 (
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Floyd, W. W., and Fraps, G. S.:  Changes in Vitamin C Content During Boiling of Turnip Greens in Various Waters in Covered and Uncovered Containers , Food Research 5:33-41 (
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Rolf, Lydia A.:  The Effect of Cooking and Storage on Ascorbic Acid Content of Potatoes , J. Agric. Research 61:381 (
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Clagett, C. O., and Tottingham, W. E.:  The Reducing Substance and Phenolic Compound Content of Potato Tubers in Relation to Discoloration After Cooking , J. Agric. Research 62:349 (
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Schuenert, A.; Reschke, J., and Kohlemann, E.:  Ueber den Vitamin C-Gehalt der Kartoffelen , Biochem. Ztschr. 305:1 (
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Mayfield, Helen L., and Richardson, Jessie E.: The Effect of Winter Storage on the Vitamin C Content of Cabbage and Onions , Montana State Bull. 379,
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Wellington, Mary Elizabeth, and Tressler, D. K.:  Vitamin C in Vegetables: IX. Influence of Method of Cooking on Vitamin C Content of Cabbage , Food Research 3:311 (
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Fenton, Faith; Tressler, D. K.; Camp. S. C., and King, C. G.:  Losses of Vitamin C During Boiling and Steaming Carrots , Food Research 3:403 (
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Mayfield, Helen L., and Richardson, Jessie E.:  Ascorbic Acid Content of Parsnips , Food Research 5:361 (
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Harris, R. S.; Wissmann, H. B., and Greenlie, David:  The Effect of Reduced Evaporation on the Vitamin Content of Fresh Vegetables in Refrigerated Storage , J. Lab. & Clin. Med. 25:538 (
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Fitzgerald, G. A., and Fellers, C. R.:  Carotene and Ascorbic Acid Content of Fresh Market and Commercially Frozen Fruits and Vegetables , Food Research 3:109 (
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Tressler, D. K.; Mack, G. L., and King, C. G.:  Vitamin C Content of Vegetables: I. Spinach , Food Research 1:3 (
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Mack, G. L.; Tressler, D. K., and King, C. G.:  Vitamin C Content of Vegetables: II. Peas , Food Research 1:231 (
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Tressler, D. K.; Mack, J. L.; Jenkins, R. R., and King, C. G.:  Vitamin C in Vegetables: VII. Lima Beans , Food Research 2:175 (
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Dunker, C. F.; Fellers, C. R., and Fitzgerald, G. A.:  Stability of Vitamin C in Sweet Corn to Shipping, Freezing and Canning , Food Research 2:41 (
(Jan.)
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Mack, G. L.; Tapley, W. T., and King, C. G.:  Vitamin C in Vegetables: X. Snap Beans , Food Research 4:309 (
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Wheeler, Katherine; Tressler, D. K., and King, C. G.:  Vitamin C in Vegetables: XII. Broccoli, Cauliflower, Endive, Cantaloupe, Parsnips, New Zealand Spinach, Kohlrabi, Lettuce and Kale , Food Research 4:593 (
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Richardson, Jessie E., and Mayfield, Helen L.: The Vitamin C Content of Winter Fruits and Vegetables , Montana State Bull. 390, 1941;, pp. 1-16.
Gould, Stella, and Tressler, D. K.:  The Vitamin Content of Vegetables , Food Research 1:429 (
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Leverton, Ruth:  Ascorbic Acid Content of Bananas at Three Stages During Ripening , Food Research 2:59 (
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House, Margaret C.; Nelson, P. Mabel, and Haber, E. S.:  The Vitamin A, B and C Content of Artificially versus Naturally Ripened Tomatoes , J. Biol. Chem. 81:495 (
(March)
) 1929;.
Tressler, D. K., and Moyer, J. C.:  Changes in Vitamin C Content of Bartlett Pears in Cold and Gas Storage , Food Research 6:273 (
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Benoy, Marjorie, P.:  The Respiration Factor in the Deterioration of Fresh Vegetables at Room Temperature , J. Agric. Research 39:75 (
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Olliver, Mamie:  The Effect of Cooking on the Nutritive Value of Vegetables , Chem. & Indust. 60:586 (
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Fenton, Faith:  Vitamin C Retention as a Criterion of Quality and Nutritive Value in Vegetables , J. Am. Dietet. A. ,
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Aughey, Elizabeth, and Daniel, Esther P.:  Effect of Cooking upon the Thiamine Contents of Foods , J. Nutrition 19:285 (
(March)
) 1940;.
Kelly, Eunice, and Porter, Thelma:  Effect of Cooking upon the Vitamin B1 Content of Two Types of Beans Grown in Michigan , Food Research 6:85 (
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Lantz, E. M.: Effect of Cooking on Riboflavin and Vitamin Bo Content of Pinto Beans , New Mexico State Bull. 268,
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Oldham, Helen; Schlutz, F. W., and Morse, Minerva:  Utilization of Organic and Inorganic Iron by the Normal Infant , Am. J. Dis. Child. 54:252 (
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Mickelsen, O.; Waisman, K. A., and Elvehjem, C. A.:  Recent Studies on the Vitamin Content of Meats and Meat Products , J. Am. Dietet. A. 15:529 (
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Hodson, A. Z.:  Effect of Cooking on Riboflavin Content of Chicken Meat , Food Research 6:175 (
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Magoon, C. A., and Culpepper, C. W.: Scalding, Precooking and Chilling as Preliminary Canning Operations , U. S. Department of Agriculture. Bulletin 1265,
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1924;, p. 48.
Horner, G.: Progress Report on the Mineral Content of Canned Vegetables , University of Bristol Fruit and Vegetable Preservation Research Station, Campden, Ann.,
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Todhunter, Elizabeth-Neige, and Sparling, B. L.:  Vitamin Values of Garden Type Peas Preserved by the Frozen Pack Method , Food Research 3:489 (
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Finke, Margaret L.:  Vitamin Value of Garden Type Peas Preserved by Frozen Pack Method: III. Thiamine , Food Research 4:605 (
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Rose, Mary Swartz:  The Effect of Quick Freezing on the Nutritive Value of Foods , J. A. M. A. 114:1356 (
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Fellers, C. R., and Stepat, W.:  Effect of Shipping, Freezing and Canning on the Ascorbic Acid Content of Peas , Proc. Am. Soc. Horticultural Science 33:627, 1935;.
Jenkins, R. R.; Tressler, D. K.; Moyer, J., and McIntosh, Jennie:  Vitamin C Experiments , Refrig. Engin. 39:381 (
(June)
) 1940;.
McIntosh, Jennie A., and Tressler, D. K.:  The Effect of Different Cooking Methods on the Vitamin C Content of Quick Frozen Vegetables , J. Home Econ. 32:692 (
(Dec.)
) 1940;.
Blair, J. S.: Color Stabilization of Green Vegetables, U. S. Patent 2,186,003, Jan. 9, 1940.
Fixsen, Margaret A. Boas:  The Vitamin Content of Human Foods as Affected by Processes of Cooking and Canning , Nutrition Abstr. & Rev. 8:281-307 (
(Oct.)
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Steenbock, H. A., and Boutwell, P. W.:  Fat-Soluble Vitamin , J. Biol. Chem. 41:163 (
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Arnold, A., and Elvehjem, C. A.:  Processing and Thiamine , Food Research 4:547 (
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Schlutz, F. W., and Knott, Elizabeth M.:  Factors Affecting the Vitamin B1 Content of Evaporated Milk , Soc. Exper. Biol. & Med. 40:532 (
(April)
) 1939;.
McHenry, E. W., and Graham, Murray:  Observations on the Estimation of Ascorbic Acid by Titration , Biochem. J. 29:2013 (
(Sept.)
) 1935;.
Kohman, E. F.; Eddy, W. H., and Guerin, Celia Zall:  Canning of Tomato Juice Without Vitamin C Loss , Indust. & Engin. Chem. 25:682 (
(June)
) 1933;.
Kohman, E. F.; Eddy, W. H.; White, Mary Elizabeth, and Sanborn, N. H.:  Comparative Experiments with Raw, Home Cooked and Canned Food Diets , J. Nutrition 14:9 (
(July)
) 1937;.
Cheftel, H.:  Nutritional Value of Canned Foods , Food 7:47 (
(Nov.)
) 1937;.
Godden, W.:  Nutritive Value of Canned Foods in Great Britain , Food 7:48 (
(Nov.)
) 1937;.
Godden, W., and Thomson, W.:  The Nutritive Value of Canned Foods , J. Soc. Chem. Ind. 58:81 (
(March)
) 1939;.
Daniels, Esther P., and Rutherford, M. B.:  Effect of Home Canning and Storage on Ascorbic Acid Content of Tomatoes , Food Research 1:341 (
(July)
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Fellers, C. R., and Buck, R. E.:  Retention of Vitamins C and A in Glass Packed Foods , Food Research 6:135 (
(March)
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Morgan, Agnes Fay, Field, Anna, and Nichols, P. F.:  The Effect of Cooking on the Vitamin A and C Content of Fresh and Dried Apricots , J. Agric. Research 46:841 (
(May)
) 1933;.
Fraps, G. S., and Kemmerer, A. R.: Losses of Vitamin A and Carotene from Feeds During Storage , Texas Agric. Exper. Sta. Bull. 557, 1937;, pp. 1-27.
Taylor, M. W., and Russel, W. C.:  The Stability of Carotene in Plant Tissues , J. Nutrition 16:1 (
(July)
) 1938;.
Crist, J. W., and Dye, Marie:  The Association of Vitamin A with Greenness in Plant Tissue , J. Biol. Chem. 81:525 (
(March)
) 1929;.
Hoagland, R., and Snider, G. G.:  Nutritive Properties of Steam-Rendered Lard and Hydrogenated Cotton Seed Oil , J. Nutrition 22:65 (
(July)
) 1941;.
Sherman, W. C.:  The Effect of Certain Fats and Unsaturated Fatty Acids upon the Utilization of Carotene , J. Nutrition 22:153 (
(Aug.)
) 1941;.
Hoffman, Charles; Schweitzer, T. R., and Dalby, Gaston:  The Loss of Thiamine in Bread in Baking and Toasting , Cereal Chemistry 17:737 (
(Nov.)
) 1940;.