Loss of food nutrients orchestrated by cooking pots: a common trend in developing world

Author:

Onyeka Uloma E.ORCID,Ibeawuchi Obinna N.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference31 articles.

1. Afful RK (2003) Leaching from cooking surfaces in school of champions. http://www.school-for-champions.com/health/cooking-surfaces.htm#vsn-mv2t.09. Accessed 22 Jan 2014

2. Anderson UV, Becky CD (2002) Trace of heavy metal level of same bouillon cubes and food condiments readily consumed in Nigeria. Pak J Nutr 6(2):46

3. AOAC (2006) Official methods of analysis. Association of Official Analysis Chemists. Methods 922.06, 920.87, 925.09 925.10, and 967.21

4. AOAC (2010) Method 992.23, in “Official methods of analysis”, 17th edn. AOAC International, Gaithersburg

5. Cookwares (2010) Types of pots and pans. In: Cookware materials. http://www.m.recipetips.com/kitchen-tips/t—586/types-of-cookware-asp. Accessed 11 July 2018

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