Microwave Cooking of Vegetables. Ascorbic Acid Retention and Palatability
- 1 October 1961
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 39 (4), 321-326
- https://doi.org/10.1016/s0002-8223(21)15554-3
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
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- Dielectric vs. Stewpan Cookery1: Comparison of Palatability and Vitamin Retention in Frozen PeasJournal of the American Dietetic Association, 1951
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- Ascorbic AcidIndustrial & Engineering Chemistry Analytical Edition, 1942
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- THE DISTRIBUTION OF VITAMIN C IN PLANT AND ANIMAL TISSUES, AND ITS DETERMINATIONJournal of Biological Chemistry, 1933
- Das Reduktionsvermögen pflanzlicher Lebensmittel und seine Beziehung zum Vitamin CZeitschrift für Lebensmittel-Untersuchung und Forschung, 1932