LITKRATURE CITED 



(1) '\NDKRSON, L. W. , a/id WINTER, J. L). 



1947. READY-TO-EAT COOKED AND BAKED FOODS. 8 pp. (Rev. ert.) Hort. Div., Minn. Univ. [Processed.] 



(2) ARICHI, A. L. , JOSLW, M. A., and MARSH, 0. L. 



1936. ENZYME ACTIVITY IN FROZEN VEGETABLES. Indus, and Engln. Chem. , Indus . Ed. 28: 595-598, lUus. 



(3) MAKER, •;. L. 



1941. PECTIN AS AID IN FREEZING FRUITS. Part 1--Its application In the freezing preservation of 

 strawberries. Pectin indicates worth as protective agent. Part 2 — Its applications In the 

 freezing preservation of peaches. Experiments give contradictory results. Food Indus. 

 13 (1): 55-57, lllus.; (2): 56, 97. 



(4) Barnes, a., tressler, d. k., and I'enton, f. 



1943. THIAMIN CONTENT OF FRESH AND FROZEN PEAS AND CORN BEFORE AND AFTER COOKING. Food Res. 

 8: 420-427. 



(5) BATCHELDER, E. L. , KIRKPATRICK, U. E. , STEIN, K. E. , and MARRON , I. ivl. 



1947. EFFECT OF SCALDING METHOD ON QUALITY OF THREE HOME-FROZEN VEGETABLES. Jour. Home Econ. 

 39: 282-286. 



(6) STEIN, K. E., and SaTER, L. E. 



1946. ASCORBIC ACID VALUES IN FROZEN SNAP BEANS AS AFFECTED BY HOME PROCESSING METHODS AND STOR- 

 AGE TIMES. National Cooperative Project Conservation of Nutritive Value of Foods, Bureau 

 of Human Nutrition and Home Economics Prog. Notes 1, 7 pp. [Processed.] 



(7) BaUERNFEIND, J. C, JaHNS, F. W. , S"MITH, K. 0., and SlEMERS, G. F. 



1946. VITAMIN C STABILITY IN FROZEN FRUIT PROCESSED WITH CRYSTALLINE 1-ASCORBIC ACID. Fruit 

 Prod. Jour, and Amer. Food Mfr. 25: 324-330, 347, lllus. 



(8) and SlEMERS, G. F. 



1946. METHODS OF FREEZING SLICED APPLES WITH 1-ASCORBIC ACID. Fruit Prod. Jour, and Amer. Food 

 Mfg. 26: 4-7, 27, lllus. 



(9) BOWES, C. 



1943. QUICK FROZEN COOKED FOODS NOW IN DEMAND. Food Indus. 15 (2): 52-53, lllus. 



(10) BRIDE, E. L. 



1946. TIPS ON FROZEN PASTRY. Food Indus. 18: 1856-1857, illus. 



(11) [BROCK, L. ] 



1946. PRE-COOKED FROZEN FOODS REPLACE BOX LUNCHES. Frosted Food Field 2 (2): 25, illus. 



(12) BROWN, H. D. 



1944. PROPER BLANCHING ASSURES GOOD RESULTS. Quick Frozen Foods and the Locker Plant 6 (6): 



50-51, 54, illus. 



(13) and BEACH, F. H. 



1941. FREEZING PRESERVATION OF VEGETABLES AND FRUITS. 7 pp. Ohio Agr. Col. Ext . Serv . [Processed. ] 



(14) BRUNELL, H. J., ESSELEN, W. B. , JR., and GRIFFITHS, F. P. 



1943. METHODS FDR QUICK FREEZING AND DEHYDRATING MUSHROOMS. Food Indus. 15 (11): 74-75, 

 140-142, illus. 



(15) BULLIS, D. E. , and WiEGAND, E. H. 



1945. BLANCHING EXPERIMENTS ON FROZEN CORN-ON-THE-COB. Fruit Prod. Jour, and Amer. Food Mfr. 



24: 361-367, 377, illus. 



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