Effect of Reheating on Palatability, Nutritive Value, and Bacterial Count of Frozen Cooked Foods: I. Vegetables1
- 1 May 1951
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 27 (5) , 390-395
- https://doi.org/10.1016/s0002-8223(21)30757-x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Determination of Ascorbic Acid. Application of the Indophenol-Xylene Extraction Method to Determination in Large Numbers of Tomato and Tomato Juice SamplesIndustrial & Engineering Chemistry Analytical Edition, 1945
- Riboflavin Estimation in Fruits and VegetablesJournal of the American Chemical Society, 1942
- Combined Determination of Riboflavin and Thiamin in Food ProductsIndustrial & Engineering Chemistry Analytical Edition, 1941
- The Determination of Free and Phosphorylated Thiamin by a Modified Thiochrome AssayJournal of the American Chemical Society, 1939