Folacin and Ascorbic Acid Retention in Fresh Raw, Microwave, and Conventionally Cooked Spinach
- 1 March 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (2) , 640-641
- https://doi.org/10.1111/j.1365-2621.1981.tb04931.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- RADIOMETRIC DETERMINATION AND CHICK BIOASSAY OF FOLACIN IN FORTIFIED AND UNFORTIFIED FROZEN FOODSJournal of Food Science, 1980
- FOLACIN CONTENT, OF MICROWAVE AND CONVENTIONALLY COOKED FROZEN VEGETABLESJournal of Food Science, 1979
- CONVENTIONAL + MICROWAVE COOKING OF VEGETABLES1964
- Microwave Cooking of Vegetables. Ascorbic Acid Retention and PalatabilityJournal of the American Dietetic Association, 1961
- THE FOLIC ACID CONTENT OF MEATS AND THE RETENTION OF THIS VITAMIN DURING COOKING1946
- Losses of B Vitamins Due to Cooking of FoodsJournal of Nutrition, 1943