Conventional and Microwave Cooking of Vegetables . Ascorbic Acid and Carotene Retention and Palatability
- 1 February 1964
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 44 (2) , 116-119
- https://doi.org/10.1016/s0002-8223(21)19346-0
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Broccoli Nutrients, Factors Affecting the Ascorbic Acid and Carotene Content of BroccoliJournal of Agricultural and Food Chemistry, 1960
- 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
- SIGNIFICANCE IN TRIANGULAR TASTE TESTSJournal of Food Science, 1948
- Rapid Photometric Determination of Ascorbic Acid in Plant MaterialsIndustrial & Engineering Chemistry Analytical Edition, 1941