Nutrients in Cooked Frozen Vegetables
- 1 August 1958
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 34 (8) , 836-840
- https://doi.org/10.1016/s0002-8223(21)17278-5
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Frozen Foods Storage Effects, Effect of Storage Conditions on Nutrients in Frozen Green Beans, Peas, Orange Juice, and StrawberriesJournal of Agricultural and Food Chemistry, 1958
- NUTRIENTS IN FROZEN FOODS: Vitamin, Mineral, and Proximate Composition of Frozen Fruits, Juices, and VegetablesJournal of Agricultural and Food Chemistry, 1956
- Effect of Cooking Methods on Retention of Vitamins and Minerals in VegetablesJournal of the American Dietetic Association, 1950
- EFFECT OF CERTAIN HOME PRACTICES ON REDUCED ASCORBIC ACID CONTENT OF PEAS, RHUBARB, SNAP BEANS, SOYBEANS, AND SPINACH 1Journal of Food Science, 1947
- INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLESJournal of Food Science, 1943