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 RESULTS
- 1 March 1948
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 13 (2) , 106-115
- https://doi.org/10.1111/j.1365-2621.1948.tb16601.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- EFFECTS OF DIFFERENT METHODS OF COOKING ON THE ASCORBIC ACID CONTENT OF CABBAGE1Journal of Food Science, 1945
- EFFECT OF VARIOUS HOME PRACTICES ON ASCORBIC ACID CONTENT OF CABBAGE1Journal of Food Science, 1944
- INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLESJournal of Food Science, 1943
- EFFECT OF VARIOUS COOKING METHODS UPON SUBJECTIVE QUALITIES AND NUTRITIVE VALUER OF VEGETABLESJournal of Food Science, 1942
- Rapid Photometric Determination of Ascorbic Acid in Plant MaterialsIndustrial & Engineering Chemistry Analytical Edition, 1941
- VITAMIN C CONTENT OF VEGETABLESJournal of Food Science, 1938