Anon. 1971 A. Nutritive value of foods. U.S. Dept. Agric. Home Gard. Bull. 72.
Google Scholar
Anon. 1971B. Forums in focus. Research on canned foods. Food Technol. 25(6), 79-80.
Google Scholar
Anon. 1979. Directory of independent laboratory capabilities. Food Prod. Devel. 13, 24-29.
Google Scholar
Anon. 1980. U.S. Production of the leading fruit crops. U.S. Dept. Agric., Agric. Stat. 1980, p. 202.
Google Scholar
Anon. 1983. Fruits. In Food and Nutrition Encyclopedia, 1st Edition, pp. 1012-1045, Ensminger, A. H., Ensminger, M. E., Kolando, J. E., and Robson, J. R. K. (editors). Pegasus, Press, Clovis, CA.
Google Scholar
Aoac. 1970. Official Methods of Analysis of the AO AC. 11th ed. Assn. of Official Analytical Chemists, Washington, DC.
Google Scholar
Bauernfeind, J. C. and Pinkert, D. M. 1970. Food processing with added ascorbic acid. Adv. Food Res. 18, 219–315.
CrossRef
Google Scholar
Brewster, L. and Jacobson, M. F. 1978. The Changing American Diet. Center for Science and Public Interest, Washington, DC.
Google Scholar
Bundy, J. H. Wall, J. S., Turner, J. E., Woychik, J. H., and Dimler, R. J. 1967. A mucopolysaccharide containing hydroxyproline from com pericarp. J. Biol. Chem. 242, 2410–2415.
Google Scholar
Burroughs, L. F. 1957. Amino acids of apple juice and ciders. J. Sci. Food Agric. 8, 122–131.
CrossRef
Google Scholar
Gebhardt, S. E., Cutrufelli, R. and Matthews, R. H. 1982. Composition of foods. Fruits and fruit juices. U.S. Dept. Agric., Agric. 8-9.
Google Scholar
Harvey, D. and Penketh, G. E. 1957. Determination of small amounts of o-phenylphenol. Analyst 82, 498–503.
CrossRef
Google Scholar
Hulme, A. C. 1970. The Biochemistry of Fruits and Their Products. Vol. 1. Academic Press, New York.
Google Scholar
Hulme, A. C. 1971. The Biochemistry of Fruits and Their Products. Vol. 2. Academic Press, New York.
Google Scholar
Lanza, M. and Regli, P. 1962. Chemical study of the grain of Digitaria iburua. Med. Trop. 22, 471–476.
Google Scholar
Lanza, M., Regli, P. and Busson, F. 1962. Chemical study of the fruit pulp of Parkia biglobosa. Med. Trop. 22, 377–384.
Google Scholar
Lund, E. D. and Smoot, J. 1982. Dietary fiber content of some tropical fruits and vegetables. J. Agric. Chem. 30, 1123–1127.
CrossRef
Google Scholar
McCance, R. A., and Widdowson, E. M. 1960. The Composition of Foods. Hmsd, London.
Google Scholar
Nas-Nrc. 1980. Recommended Dietary Allowances. 9th ed., rev. National Academy of Sciences, National Research Council, Washington, D.C.
Google Scholar
Ornstein, L. and Davis, B. J. 1962. Disc Electrophoresis. Distillation Products Industries, Rochester, NY.
Google Scholar
Pomeranz, Y. and Meloan, C. E. 1971. Food Analysis: Theory and Practice. AVI Publishing Co., Westport, CT.
Google Scholar
Rajzman, A. 1960. A method for the microdetermination of biphenyl in paper wrappers. Analyst 85, 116–121.
CrossRef
Google Scholar
Ribereau-Gayon, J. and Peynaud, E. 1959. Amino acids of grape musts and higher alcohols of wines. C. R. Congr. Soc. 248, 247–251.
Google Scholar
Tercelj, D. 1965. Nitrogenous compounds in Slovenian wine. Ann. Technol. Agr. 14, 307–319.
Google Scholar
Thatcher, R. W. 1915. Enzymes of apples and their relation to ripening process. J. Agric. Res. 5, 103–116.
Google Scholar
Vidal-Valverde, C., Herranz, J., Blanco, I. and Rojas-Hid Algo, E. 1982. Dietary fiber in Spanish fruits. J. Food Sci. 47, 1840–1845.
CrossRef
Google Scholar
Zyren, J., Elkins, E. R., Dudek, J. A. and Hagen, R. E. 1983. Fiber content of some selected fruits and processed vegetables, fruits and fruit juices as served. J. Food Sci. 48, 600–603.
CrossRef
Google Scholar