“Waterless” vs. Boiling Water Cooking of Vegetables . Flavor, Color and Ascorbic Acid Retention
- 1 May 1964
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 44 (5) , 378-382
- https://doi.org/10.1016/s0002-8223(21)19468-4
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- APPLICATION OF THE PAIRED COMPARISON METHOD TO THE STUDY OF FLAVOR DIFFERENCES IN COOKED VEGETABLESaJournal of Food Science, 1960
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- 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