ASCORBIC ACID IN PEAS COOKED BY MICROWAVES
- 1 May 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (3) , 932-933
- https://doi.org/10.1111/j.1365-2621.1979.tb08543.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Flavor and Color of Peas and Carrets Cooked by microwavesJournal of Microwave Power, 1978
- Conventional and Microwave Cooking of Vegetables . Ascorbic Acid and Carotene Retention and PalatabilityJournal of the American Dietetic Association, 1964
- Microwave Cooking of Vegetables. Ascorbic Acid Retention and PalatabilityJournal of the American Dietetic Association, 1961
- Comparison of Electronic vs. Conventional Cooking of Vegetables . Flavor, Color, and Ascorbic Acid RetentionJournal of the American Dietetic Association, 1959
- Microwave vs. Conventional . I. Reduced and Total Ascorbic Acid in VegetablesJournal of the American Dietetic Association, 1958
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- Dielectric vs. Stewpan Cookery1: Comparison of Palatability and Vitamin Retention in Frozen PeasJournal of the American Dietetic Association, 1951
- Effect of Electronic Cooking on Nutritive Value of FoodsJournal of the American Dietetic Association, 1949
- THE VITAMIN C CONTENT OF HUMAN URINE AND ITS DETERMINATION THROUGH THE 2,4-DINITROPHENYLHYDRAZINE DERIVATIVE OF DEHYDROASCORBIC ACIDPublished by Elsevier ,1939