Different techniques of food preparation and cooking: implication for dietary surveys
- 1 July 1996
- journal article
- review article
- Published by Cambridge University Press (CUP) in Proceedings Of The Nutrition Society
- Vol. 55 (2), 671-678
- https://doi.org/10.1079/pns19960063
Abstract
Cambridge Journals Online (CJO) is the online journals publishing service of Cambridge University Press. CJO hosts leading journals across multiple disciplines.Keywords
This publication has 3 references indexed in Scilit:
- Some Effects of Deep Frying on Dietary Fat IntakeNutrition Reviews, 2009
- Cooking oil absorption by foods during Chinese stir-frying: Implications for estimating dietary fat intakeJournal of the American Dietetic Association, 1993
- Fat uptake during deep-fat frying of coated and uncoated foodsJournal of Food Composition and Analysis, 1987