Subject
General Medicine,Food Science,Analytical Chemistry
Reference31 articles.
1. Ascorbic acid content of fruits and vegetables after microwave and conventional methods of cooking;Armbruster,1978
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3. Proximate analysis, free amino acid, vitamin and mineral content of microwave cooked meat;Baldwin;J. Food Sci.,1976
4. The nutritive value of chilled meals;Bognar,1980
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