RETENTION OF VITAMINS IN FRESH AND FROZEN BROCCOLI PREPARED BY DIFFERENT COOKING METHODS
- 1 September 1985
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 8 (1) , 45-50
- https://doi.org/10.1111/j.1745-4557.1985.tb00832.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Palatability and Nutritive Value of Frozen Broccoli . Effect of Cooking Time, Cooking Method, and Storage TimeJournal of the American Dietetic Association, 1960
- INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLESJournal of Food Science, 1943