Losses of Vitamins Which May Occur During the Cooking of Dehydrated Vegetables
- 1 July 1943
- journal article
- research article
- Published by American Public Health Association in American Journal of Public Health and the Nations Health
- Vol. 33 (7) , 799-806
- https://doi.org/10.2105/ajph.33.7.799
Abstract
A discussion of the losses of thiamine, ascorbic acid, and carotene during domestic and commercial cooking and prep. of dehydrated vegetables and the influence of the amt. of water used, its temp., the time of heating, and the effects of previous refreshing.Keywords
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