EFFECT OF VARIOUS COOKING METHODS UPON SUBJECTIVE QUALITIES AND NUTRITIVE VALUER OF VEGETABLES
- 1 July 1942
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 7 (4), 300-305
- https://doi.org/10.1111/j.1365-2621.1942.tb17653.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Standardization of 2,6-DichlorophenolindophenolIndustrial & Engineering Chemistry Analytical Edition, 1938
- INFLUENCE OF CALCIUM IN COOKING WATER UPON MINERAL CONTENT OF VEGETABLESJournal of Food Science, 1937
- The State of Ascorbic Acid in Plant TissuesNature, 1936
- VITAMIN‐C CONTENT OF VEGETABLES. V. CABBAGE1Journal of Food Science, 1936
- THE DISTRIBUTION OF VITAMIN C IN PLANT AND ANIMAL TISSUES, AND ITS DETERMINATIONJournal of Biological Chemistry, 1933
- THE COLORIMETRIC DETERMINATION OF PHOSPHORUSJournal of Biological Chemistry, 1925
- A RAPID AND ACCURATE METHOD FOR CALCIUM IN URINEPublished by Elsevier ,1922
- THE DETERMINATION OF CALCIUM IN THE PRESENCE OF MAGNESIUM AND PHOSPHATES: THE DETERMINATION OF CALCIUM IN URINEJournal of Biological Chemistry, 1911