Microwave vs. Conventional . I. Reduced and Total Ascorbic Acid in Vegetables-Reference-Cited by-同舟云学术

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Microwave vs. Conventional . I. Reduced and Total Ascorbic Acid in Vegetables

Published:1958-04 Issue:4 Volume:34 Page:365-370
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Campbell Carol L.,Lin Tung Yu,Proctor Bernard E.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference19 articles.

1. The blanching of vegetables by electronics;Moyer;Food Tech.,1947

2. Cooling after water and electronic blanching;Moyer;Food Ind.,1947

3. Radar energy for rapid food cooking and blanching and its effect on vitamin content;Proctor;Food Tech.,1948

4. Radio frequency blanching of cut corn and freestone peaches;Samuels;Fruit Prod. J. & Am. Food Mfr.,1948

5. Effect of reheating on palatability, nutritive value, and bacterial count of frozen foods. 1. Vegetables;Causey;J. Am. Dietet. A.,1951

Cited by 3 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. Basic Principles of Microwaves and Recent Developments;Advances in Food Research;1966

2. Conventional and Microwave Cooking of Vegetables . Ascorbic Acid and Carotene Retention and Palatability;Journal of the American Dietetic Association;1964-02

3. Comparison of Electronic vs. Conventional Cooking of Vegetables . Flavor, Color, and Ascorbic Acid Retention;Journal of the American Dietetic Association;1959-03

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