Effect of Cooking Methods on Retention of Vitamins and Minerals in Vegetables
- 1 December 1950
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 26 (12), 966-972
- https://doi.org/10.1016/s0002-8223(21)30515-6
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- THE UTILIZATION OF PEPTIDES BY LACTIC ACID BACTERIAJournal of Biological Chemistry, 1948
- Determination of Nicotinic Acid Modifications in the Microbiological MethodIndustrial & Engineering Chemistry Analytical Edition, 1943
- INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLESJournal of Food Science, 1943
- THE COLORIMETRIC DETERMINATION OF PHOSPHORUSJournal of Biological Chemistry, 1925