Ascorbic Acid, Thiamin, and Riboflavin Retention in Quick-Frozen Broccoli in Institution Food Service1
- 1 June 1944
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 20 (6) , 369-372
- https://doi.org/10.1016/s0002-8223(21)32635-9
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLESJournal of Food Science, 1943
- EFFECT OF DIFFERENT COOKING METHODS ON THE VITAMIN C CONTENT OF QUICK-FROZEN BROCCOLI2Journal of Food Science, 1943
- Determination of Thiamine in VegetablesIndustrial & Engineering Chemistry Analytical Edition, 1942
- Council on Foods and NutritionPublished by American Medical Association (AMA) ,1942
- Combined Determination of Riboflavin and Thiamin in Food ProductsIndustrial & Engineering Chemistry Analytical Edition, 1941
- Determination of Thiamin by Thiochrome ReactionIndustrial & Engineering Chemistry Analytical Edition, 1941
- The vitamin C content of fruits and vegetablesJournal of Chemical Education, 1940
- VITAMIN C CONTENT OF VEGETABLES. XII. BROCCOLI, CAULIFLOWER, ENDIVE, CANTALOUP, PARSNIPS, NEW ZEALAND SPINACH, KOHLRABI, LETTUCE, AND KALEJournal of Food Science, 1939
- CAROTENE AND ASCORBIC ACID CONTENT OP FRESH MARKET AND COMMERCIALLY FROZEN FRUITS AND VEGETABLES1Journal of Food Science, 1938
- Observations on the estimation of ascorbic acid by titrationBiochemical Journal, 1935