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dc.contributor.authorLee, Chang (Cy)
dc.contributor.authorShallenberger, Robert
dc.contributor.authorVittum, Morrill
dc.date.accessioned2006-12-20T16:03:06Z
dc.date.available2006-12-20T16:03:06Z
dc.date.issued1970-08
dc.identifier.urihttp://hdl.handle.net/1813/4021
dc.description.abstractWith the rapidly developing role of individual specific sugars in metabolic processes, it is becoming increasingly imperative that the specific sugars in foods be identified and their concentration tabulated. The specific purpose of this study was to identify and determine the concentration of the major free sugars which occur in common foods of plant origin.en
dc.format.extent567513 bytes
dc.format.mimetypeapplication/pdf
dc.language.isoen_USen
dc.publisherNew York State Agricultural Experiment Stationen
dc.relation.ispartofseriesNew York's Food and Life Sciences Bulletinen
dc.relation.ispartofseries1en
dc.subjectsugaren
dc.subjectfruitsen
dc.subjectvegetablesen
dc.subjectcarbohydratesen
dc.titleFree sugars in fruits and vegetablesen
dc.typeperiodicalen


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  • Food and Life Sciences Bulletin
    New York's Food and Life Sciences (FLS) Bulletin reports new developments in fruit and vegetable breeding, performance, diseases, and integrated pest management. It is of interest to researchers and the public.

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