“Waterless” vs. Boiling Water Cooking of Vegetables . Flavor, Color and Ascorbic Acid Retention-Reference-Cited by-同舟云学术

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“Waterless” vs. Boiling Water Cooking of Vegetables . Flavor, Color and Ascorbic Acid Retention

Published:1964-05 Issue:5 Volume:44 Page:378-382
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Gordon Joan,Noble Isabel

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference14 articles.

1. Effect of cooking method on vegetables. Ascorbic acid retention and color differences;Gordon;J. Am. Dietet. A.,1959

2. Application of the paired comparison method to the study of flavor differences in cooked vegetables;Gordon;Food Research,1960

3. Hows and Whys of Cooking;Halliday,1946

4. New designs and techniques for organoleptic testing;Terry;Food Tech.,1952

5. Introduction to Statistical Analysis;Dixon,1957

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of cooking using multi-ply cookware on absorption of potassium and vitamins: a randomized double-blind placebo control study;International Journal of Food Sciences and Nutrition;2012-01-09

2. Effects of Home Food Preparation Practices on Nutrient Content of Foods;Nutritional Evaluation of Food Processing;1988

3. Effects of Food Preparation Procedures in Nutrient Retention with Emphasis on Foodservice Practices;Nutritional Evaluation of Food Processing;1988

4. Literatur;Sensorische Beurteilung von Lebensmitteln;1972

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