Comparison of Electronic vs. Conventional Cooking of Vegetables . Flavor, Color, and Ascorbic Acid Retention
- 1 March 1959
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 35 (3) , 241-244
- https://doi.org/10.1016/s0002-8223(21)17596-0
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Microwave vs. Conventional . I. Reduced and Total Ascorbic Acid in VegetablesJournal of the American Dietetic Association, 1958
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- COLOR AND ASCORBIC ACID VARIATIONS IN CABBAGE COOKED BY VARIOUS METHODS1Journal of Food Science, 1951
- 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
- A METHOD FOR THE DETERMINATION OF SMALL QUANTITIES OF ASCORBIC ACID AND DEHYDROASCORBIC ACID IN TURBID AND COLORED SOLUTIONS IN THE PRESENCE OF OTHER REDUCING SUBSTANCESJournal of Biological Chemistry, 1938