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Relationship of Processing Methodology to Quality Attributes and Nutritional Value of Canned Spinach1

Authors:
W. A. Sistrunk Department of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

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M. K. Mahon Department of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

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D. W. Freeman Department of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

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Article Category:
Research Article
Online Publication Date:
Feb 1977
Page(s):
59–60
Volume/Issue:
Volume 12: Issue 1
Copyright:
© American Society for Horticultural Science 1977
DOI:
https://doi.org/10.21273/HORTSCI.12.1.59
Open Access
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Received:
28 Sep 1976
|
Published-print:
01 Feb 1977
Received:
28 Sep 1976
|
Published-print:
01 Feb 1977
W. A. Sistrunk Department of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

Search for other papers by W. A. Sistrunk in
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,
M. K. Mahon Department of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

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, and
D. W. Freeman Department of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

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Contributor Notes

Received for publication September 28, 1976. Published with the approval of the Arkansas Agricultural Experiment Station.

Present address: School of Home Economics, University of Georgia, Athens, GA 30601.

Present address: Southern Regional Research Center, P.O. Box 19687, New Orleans, LA 70179.

Received:
28 Sep 1976
|
Published-print:
01 Feb 1977
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