EFFECT OF BLANCHING METHOD ON ASCORBIC ACID AND COLOR  OF FROZEN VEGETABLES.
D001205:Ascorbic Acid; D003116:Color; D003296:Cooking; D005519:Food Preservation; D006801:Humans; D012034:Refrigeration; D014675:Vegetables
D001205:Ascorbic Acid
ASCORBIC ACID; COLOR; COOKERY; FOOD PRESERVATION; REFRIGERATION; VEGETABLES