VITAMIN RETENTION IN BEAN PRODUCTS: COOKED, CANNED AND INSTANT BEAN POWDERS = RETENTION DES VITAMINES DANS LES HARICOTS CUITS OU MIS EN BOITE OU DANS LES POUDRES DE HARICOTS INSTANTANEESMILLER CF; GUADAGNI DG; KON S et al.1973; J. FOOD SCI.; U.S.A.; DA. 1973; VOL. 38; NO 3; PP. 493-495; BIBL. 21 REF.Serial Issue

EFFECTS OF HEAT PROCESSING ON THE RETENTION OF VITAMIN B₆ IN LIMA BEANS = EFFET DU TRAITEMENT THERMIQUE SUR LA RETENTION DE LA VITAMINE B₆ DANS LE HARICOT DE LIMARAAB CA; LUH BS; SCHWEIGERT BS et al.1973; J. FOOD SCI.; U.S.A.; DA. 1973; VOL. 38; NO 3; PP. 544-545; BIBL. 16 REF.Serial Issue

PROTEZIONE INTERNA DELLE SCATOLE DI FAGIOLINI AL NATURALE. = PROTECTION INTERNE DES BOITES DE HARICOTS AU NATURELBARBIERI G; MILANESE G; ROSSO S et al.1978; INDUSTR. CONSERVE; ITAL.; DA. 1978; VOL. 53; NO 1; PP. 25-28; ABS. FR. ANGL. ALLEM.; BIBL. 7 REF.Article

CHANGES IN THE ASCORBIC AND DEHYDROASCORBIC ACID CONTENTS OF FRESH AND CANNED BEANS = MODIFICATIONS DES TENEURS EN ACIDES ASCORBIQUE ET DEHYDROASCORBIQUE DE HARICOTS FRAIS ET EN BOITEMARCHESINI A; MAJORINO G; MONTUORI F et al.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 4; PP. 665-668; BIBL. 13 REF.Article

PROCESSAMENTO DA VAGEM VERDE ENLATADA. = TECHNOLOGIE DE L'APPERTISATION DES HARICOTS VERTSBERNHARDT LW; LEITAO MFF; MIYA EE et al.1976; BOL. INST. TECNOL. ALIM.; BRAS.; DA. 1976; NO 47; PP. 55-73; ABS. ANGL.; BIBL. 8 REF.Article

SEVERAL FACTORS AFFECTING COLOR, TEXTURE AND DRAINED WEIGHT OF CANNED DRY LIMA BEANS = PLUSIEURS FACTEURS AFFECTANT COULEUR, TEXTURE ET POIDS EGOUTTE DE HARICOTS DE LIMA EN BOITELUH BS; WANG C; DAOUD HN et al.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 3; PP. 557-561; BIBL. 9 REF.Article

CALCIUM BINDING TO SNAP BEAN WATER-INSOLUBLE SOLIDS. CALCIUM AND SODIUM CONCENTRATIONSVAN BUREN JP.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 3; PP. 752-753; BIBL. 11 REF.Article

TIN BINDING IN CANNED GREEN BEANSDEBOST M; CHEFTEL JC.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 6; PP. 1311-1315; BIBL. 31 REF.Article

PITTING IN CANNED GREEN BEANS: EFFECT OF CULTURAL PRACTICES, TIN COATING, VACUUM, CORROSION ACCELERATORS, AND STORAGE CONDITIONSDAVIS DR; COCKRELL CW; WIESE KF et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 1; PP. 241-245; BIBL. 8 REF.Article

CONSERVE DI FAGIOLI DA PRODOTTO FRESCO = CONSERVE DE HARICOTS A PARTIR DE GRAINES FRAICHEMENT ECOSSEESANDREOTTI R; TOMASICCHIO M; MACCHIAVELLI L et al.1979; INDUSTR. CONSERVE; ITA; DA. 1979; VOL. 54; NO 3; PP. 213-216; ABS. ENGArticle

EFFECT OF TYPE OF BEAN, SOAK TIME, CANNING MEDIA AND STORAGE TIME ON QUALITY ATTRIBUTES AND NUTRITIONAL VALUE OF CANNED DRY BEANS.NORDSTROM CL; SISTRUNK WA.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 795-798; BIBL. 20 REF.Article

DEGRADATION OF CARBARYL FOLLOWING THERMAL PROCESSING.PRETANIK JS; CHILDS EA.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 4; PP. 779-781; BIBL. 10 REF.Article

EFFECT OF FILL WEIGHT ON THE F-VALUE DELIVERED TO TWO STYLES OF GREEN BEANS PROCESSED IN A STERILMATIC RETORTJONES AT; PFLUG IG; BLANCHETT R et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 2; PP. 217-220; BIBL. 3 REF.Article

HARVEST OF DRY BEANS IN THE PRE-DRY STAGE OF DEVELOPMENT: EFFECT ON YIELD AND PROCESSED PRODUCT QUALITYKAYS SJ; WILLIAMS JW; DAVIS DR et al.1980; J. AMER. SOC. HORTIC. SCI.; USA; DA. 1980; VOL. 105; NO 1; PP. 15-17; BIBL. 10 REF.Article

AMINO ACID LEVELS IN CANNED SWEET POTATOES AND SNAP BEANSMEREDITH F; DULL G.1979; FOOD TECHNOL.; USA; DA. 1979; VOL. 33; NO 2; PP. 55-57; BIBL. 10 REF.Article

DRAINED WEIGHT OF CANNED SNAP BEANSBOURNE MC; DOWNING DL.1979; FOOD TECHNOL.; USA; DA. 1979; VOL. 33; NO 10; PP. 54-57; (3 P.); BIBL. 13 REF.Article

THE EFFECT OF EARLY HARVESTING ON AMINO ACID COMPOSITION AND BIOLOGICAL VALUE OF CANNED PINTO AND KIDNEY BEANSDAVIS DR; BLACK KR; NELSON TS et al.1979; NUTRIT. REP. INTERNATION.; USA; DA. 1979; VOL. 20; NO 3; PP. 281-290; BIBL. 16 REF.Article

STABILITY OF OCHRATOXIN A IN BEANS DURING CANNING = STABILITE DE L'OCHRATOXINE A DANS LES HARICOTS PENDANT L'APPERTISATIONHARWIG J; CHEN YK; COLLINS THOMPSON DL et al.1974; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1974; VOL. 7; NO 4; PP. 288-289; BIBL. 21REF.Article

EFFECT OF TYPE OF BEAN, MOISTURE LEVEL, BLANCH TREATMENT AND STORAGE TIME ON QUALITY ATTRIBUTES AND NUTRIENT CONTENT OF CANNED DRY BEANSNORDSTROM CL; SISTRUNIK WA.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 2; PP. 392-403; (5 P.); BIBL. 18 REF.Article

NUTRIENT CONTENT OF RAW AND CANNED GREEN BEANS, PEACHES, AND SWEET POTATOESELKINS ER.1979; FOOD TECHNOL.; USA; DA. 1979; VOL. 33; NO 2; PP. 66-70; BIBL. 6 REF.Article