EFFECT OF OLD‐FASHIONED AND MODERN METHODS OF COOKING ON RETENTION OF NUTRIENTS IN VEGETABLES. II. SNAP BEANS
- 1 May 1948
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 13 (3) , 227-235
- https://doi.org/10.1111/j.1365-2621.1948.tb16617.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- EFFECT OF OLD-FASHIONED AND MODERN METHODS OF COOKING ON THE RETENTION OF NUTRIENTS IN VEGETABLES. I. CABBAGE: INFLUENCE OF METHOD OF REPORTING DATA ON RESULTSJournal of Food Science, 1948
- EFFECT OF CERTAIN HOME PRACTICES ON REDUCED ASCORBIC ACID CONTENT OF PEAS, RHUBARB, SNAP BEANS, SOYBEANS, AND SPINACH 1Journal of Food Science, 1947
- CAROTENE CONTENT OP FRESH AND FROZEN GREEN VEGETABLES1Journal of Food Science, 1943
- EFFECT OF VARIOUS COOKING METHODS UPON SUBJECTIVE QUALITIES AND NUTRITIVE VALUER OF VEGETABLESJournal of Food Science, 1942
- VITAMIN CONTENT OF GREEN SNAP BEANS. INFLUENCE OF FREEZING, CANNING, AND DEHYDRATION ON THE CONTENT OF THIAMIN, RIBOFLAVIN, AND ASCORBIC ACID 1,2Journal of Food Science, 1942
- Rapid Photometric Determination of Ascorbic Acid in Plant MaterialsIndustrial & Engineering Chemistry Analytical Edition, 1941
- Extraction of Carotene from Plant Material: A Rapid Quantitative MethodIndustrial & Engineering Chemistry Analytical Edition, 1941
- “POT LIQUOR”Southern Medical Journal, 1941
- VITAMIN C IN VEGETABLES. X. SNAP BEANS1Journal of Food Science, 1939