Microwave vs. Conventional Cooking of Vegetables at High Altitude1
- 1 May 1971
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 58 (5) , 427-433
- https://doi.org/10.1016/s0002-8223(21)13835-0
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Determination of Thiamine in VegetablesIndustrial & Engineering Chemistry Analytical Edition, 1942
- Combined Determination of Riboflavin and Thiamin in Food ProductsIndustrial & Engineering Chemistry Analytical Edition, 1941
- A MICROBIOLOGICAL METHOD FOR THE DETERMINATION OF NICOTINIC ACIDPublished by Elsevier ,1941
- VITAMIN C IN VEGETABLESPublished by Elsevier ,1937
- THE DISTRIBUTION OF VITAMIN C IN PLANT AND ANIMAL TISSUES, AND ITS DETERMINATIONJournal of Biological Chemistry, 1933