Concepedia

Carol L. Campbell

CL

4

Publications

54

Citations

4

H-Index

1957

Active since

Affiliations

Massachusetts Institute of Technology(Current)

Carol L. Campbell is an author at Massachusetts Institute of Technology specializing in public health, health sciences, and food chemistry.

Top concepts

Publications per year

1957–1958

4

Publications

4

Microwave vs. conventional cooking.

Carol L. Campbell, Tung Yu Lin, Bernard E. Proctor · PubMed · 1958 · 17 citations

Microwave vs. Conventional . I. Reduced and Total Ascorbic Acid in Vegetables

Carol L. Campbell, Tung Yu Lin, Bernard E. Proctor · Journal of the American Dietetic Association · 1958 · 15 citations

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USE OF HIGH‐VOLTAGE CATHODE RAYS TO DESTROY BACTERIA OF THE SALMONELLA GROUP IN WHOLE EGG SOLIDS, EGG YOLK SOLIDS, AND FROZEN EGG YOLK <sup>a,</sup> <sup>b,</sup> <sup>c,</sup>

R. C. BROGLE, J. T. R. Nickerson, B.E. Proctor et al. · Journal of Food Science · 1957 · 12 citations

EFFECT OF CERTAIN CHEMICALS IN WATER ON THE FLAVOR OF BREWED COFFEE <sup>a</sup>

Carol L. Campbell, R. K. DAWES, Sudha Deolalkar et al. · Journal of Food Science · 1958 · 10 citations

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