36 MASS. EXPERIMENT STATION BULLETIN 354 



Dutcher, R. A., 1932. Factors influencing the vitamin content of foods. Pa. 

 Agr. Exp. Sta. Bui. 275. 24 pp. 



, Guerrant, N. B., and Rasmussen, R. A., 1935. Value of the chemical 



titration method in determining the vitamin C potency of certain food sub- 

 stances. J. Nutr. 9:667. 



Fellers, C. R., 1935. Vitamin content of important foods in the child's diet. 

 Amer. J. Pub. Health 25:1340. 



, 1936. The effect of processing on vitamins in fruits and vegetables. 



A review. Mass. Agr. Exp. Sta. Bui. 338. 23 pp. 



■ , Clague, J. A., and Isham, P. D., 1935. Value of commercially canned 



and laboratory prepared tomato juice as antiscorbutics. ]. Home Econ. 

 27:447. 



-, Cleveland, M. M., and Clague, J. A., 1933. Vitamin C content of 



Baldwin apples and apple products. J. Agr. Res. 46:1039. 

 Foinin, S. V., and Makarova, P. J., 1936. C value of tomatoes treated by tech- 

 nical methods. Ukrain. Biokhem. Zhur. 9:387. C. A. 31:2307. 

 Fujita, A., and Iwatake, D., 1935. Determination of reduced glutathione in 



tissues. Biochem. Ztschr. 277:284,296. C. A. 29:4397. 

 Giroud, A., Ratsimamanga, R., and Leblond, C. P., 1935. Relations entre la 



vitamine C et les carotinoides. Compt. Rend. Soc. Biol. (Paris) 118:874. 

 Givens, M., and McCluggage, H., 1919. The antiscorbutic property of vegetables. 



J. Biol. Chem. 37:253. 

 , and McCluggage, H., 1921. The effect of heat and age upon the 



antiscorbutic vitamine in tomatoes. Proc. Soc. Expt. Biol, and Med. 18:164. 

 Hahn, F. V. v., 1931. Vitaminstudien. Ztschr. Untersuch. Lebensm. 61:369. 

 , and Gorbing, J., 1933. Influence of fertilizers on the vitamin C 



content of spinach. Ind. Eng. Chem. 17:69. 

 Manning, F., 1936. Comparison of biological and chemical methods for vitamin C 



in tomatoes. J. Nutr. 12:405. 

 Harris, L. J., and Ray, S. N., 1933. Specificity of hexuronic (ascorbic) acid as 



antiscorbutic factor. Biochem. J. 26:580, 27:303, 590, 2006. 

 Hauck, H. M., 1938. Vitamin C content of home canned tomato juice. J. Home 



Econ. 30:183. 

 Hess, A. F., and Unger, L. J., 1919. Factors affecting the antiscorbutic value 



of foods. Amer. J. Dis. Children 17:221. 

 Hicks, C. G., 1931. Research answers packing and bottling problems. Glass 



Container 10:8. 

 Hoflf, J. J., 1933. Effect of household cooking and canning on the vitamin content 



of vegetables. Ztschr. Ernahrung. 3:355. 

 House, M. C, Nelson, P. M., and Haber, E. S., 1929. The vitamin A, B, and C 



content of artificiallv versus naturally ripened tomatoes J. Biol. Chem. 



81:495. 

 Husseman, D., 1936. Determine how to retain vitamin C in home canned tomato 



juice. Wis. Agr. Exp. Sta. Bui. 435:62. 

 , 1937. Tomatoes of 1936 carried little vitamin C. Wis. Agr. Exp. 



Sta. Bui. 439:20. 

 Isham, P. D., 1932. Thesis for M. S. degree. Vitamin C content of cranberries. 



Mass. State College. 45 pp. 

 Izumrudova, T., 1934. About the antiscorbutic action of two specimens of 



tomato puree. Prob. Nutr. (U. S. S. R.) 3:62, 69, 75. Nutr. Abs. Rev., 



1935. 4:778. 



