Eine kritische Studie zur Frage des Druck‐Kochverfahrens
- 1 January 1962
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 6 (7-8) , 717-731
- https://doi.org/10.1002/food.19620060718
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. I. PALATABILITY AND SHEAR VALUESJournal of Food Science, 1955
- EFFECTS OF FOUR COOKING PRESSURES ON LOCALLY GROWN BROCCOLI: COOKING TIME, PALATABILITY, ASCORBIC ACID, THIAMINE, AND RIBOFLAVINJournal of Food Science, 1951
- EFFECTS OF FOUR COOKING PRESSURES ON COMMERCIALLY FROZEN PEAS: COOKING TIME, PALATABILITY, ASCORBIC ACID, FOLIC ACID, THIAMINE, AND RIBOFLAVINJournal of Food Science, 1951
- INFLUENCE OF COOKING METHOD ON ASCORBIC ACID AND THIAMINE CONTENTS OF FOUR VARIETIES OF KALE (BRASSICA OLERACEA V. ACEPHALA)Journal of Food Science, 1950