EFFECT OF DIFFERENT COOKING METHODS ON THE VITAMIN C CONTENT OF QUICK-FROZEN BROCCOLI2
- 1 January 1943
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 8 (1), 13-26
- https://doi.org/10.1111/j.1365-2621.1943.tb16539.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- CHANGES IN VITAMIN C CONTENT DURING BOILING OF TURNIP GREENS IN VARIOUS WATERS IN COVERED AND UNCOVERED CONTAINERS 1Journal of Food Science, 1940
- VITAMIN C CONTENT OF VEGETABLES. XII. BROCCOLI, CAULIFLOWER, ENDIVE, CANTALOUP, PARSNIPS, NEW ZEALAND SPINACH, KOHLRABI, LETTUCE, AND KALEJournal of Food Science, 1939
- LOSSES OF VITAMIN C DURING COMMERCIAL FREEZING, DEFROSTING, AND COOKING OF FROSTED PEAS1Journal of Food Science, 1938
- Losses of Vitamin C During the Cooking of Swiss ChardJournal of Nutrition, 1937
- VITAMIN C IN VEGETABLESPublished by Elsevier ,1937
- THE DETERMINATION OF ASCORBIC ACID AS FURFURAL AND A COMPARISON OF RESULTS OBTAINED BY THIS METHOD AND BY INDOPHENOL TITRATIONPublished by Elsevier ,1936
- Observations on the estimation of ascorbic acid by titrationBiochemical Journal, 1935
- 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 C. Der Gehalt der verschiedenen Obst- und Gemüsearten an reduzierendem StoffZeitschrift für Lebensmittel-Untersuchung und Forschung, 1932