Palatability and Ascorbic Acid Retention of Rutabaga, Peas, and Cabbage after Holding on the Steam Table1
- 1 February 1947
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 23 (2) , 120-125
- https://doi.org/10.1016/s0002-8223(21)43653-9
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Ascorbic Acid, Thiamin, and Riboflavin Retention in Quick-Frozen Broccoli in Institution Food Service1Journal of the American Dietetic Association, 1944
- Ascorbic Acid Content of White Potatoes as Affected by Cooking and Standing on Steam-Table1Journal of the American Dietetic Association, 1944
- THE DETERMINATION OF DEHYDROASCORBIC ACID AND ASCORBIC ACID IN PLANT TISSUES BY THE 2,4-DINITROPHENYLHYDRAZINE METHODJournal of Biological Chemistry, 1944
- Ascorbic Acid in Institutional Food1Journal of the American Dietetic Association, 1943
- 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