INFLUENCE OF COOKING METHOD ON ASCORBIC ACID AND THIAMINE CONTENTS OF FOUR VARIETIES OF KALE (BRASSICA OLERACEA V. ACEPHALA)
- 1 May 1950
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 15 (3) , 223-231
- https://doi.org/10.1111/j.1365-2621.1950.tb16469.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- PALATABILITY OF KALE IN RELATION TO COOKING PROCEDURE AND VARIETYJournal of Food Science, 1949
- Ascorbic AcidIndustrial & Engineering Chemistry Analytical Edition, 1942
- Determination of Thiamine in VegetablesIndustrial & Engineering Chemistry Analytical Edition, 1942
- THE RECOVERY OF INTER‐BLOCK INFORMATION IN BALANCED INCOMPLETE BLOCK DESIGNSAnnals of Eugenics, 1940