The Loss of Ascorbic Acid in the Preparation of Old and Freshly Harvested Potatoes1
- 1 May 1947
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 23 (5) , 414-419
- https://doi.org/10.1016/s0002-8223(21)43740-5
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- ASCORBIC ACID, THIAMIN, RIBOFLAVIN, AND NIACIN CONTENT OF POTATOES IN LARGE‐SCALE FOOD SERVICE 1Journal of Food Science, 1946
- Ascorbic Acid Content of White Potatoes as Affected by Cooking and Standing on Steam-Table1Journal of the American Dietetic Association, 1944
- Losses of Vitamins in Large-Scale CookeryJournal of Nutrition, 1943
- Effect of Restaurant Cooking and Service on Vitamin Content of Foods1Journal of the American Dietetic Association, 1943
- THE DETERMINATION OF ASCORBIC ACID IN URINE WITH THE PHOTOELECTRIC COLORIMETERPublished by Elsevier ,1938