Sources of vitamin C in the Kenya diet and their stability to cooking and processing-Reference-Cited by-同舟云学术

Sources of vitamin C in the Kenya diet and their stability to cooking and processing

Published:1982-11 Issue:3 Volume:12 Page:179-184
ISSN:0367-0244
Container-title:Ecology of Food and Nutrition
language:en
Short-container-title:Ecology of Food and Nutrition

Author:

Gomez M. I.

Publisher

Informa UK Limited

Subject

Ecology,General Medicine,Food Science,Medicine (miscellaneous)

Link

http://www.tandfonline.com/doi/pdf/10.1080/03670244.1982.9990712

Reference15 articles.

1. Bhodal, M., Gibbs, W. E. and Simmonds, W. K. 1969.Nutrition Survey and Campaign against Malnutrition in Kenya., WHO/UNICEF 142 9127Kenya: Ministry of Health.

2. Einfluß der Lagerung und der küchenmäßigen Zubereitung auf die Verluste an Vitamin C bei Gemüse und Kartoffeln

3. Burrows, M. 1975.Kenya into the Second Decade., 447–526. Washington D.C.: International Bank for Development and Reconstruction.

4. Low ascorbate status in the Masai of Kenya

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