Effect of Cooking Method on vegetables . Ascorbic Acid Retention and Color Differences-Reference-Cited by-同舟云学术

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Effect of Cooking Method on vegetables . Ascorbic Acid Retention and Color Differences

Published:1959-06 Issue:6 Volume:35 Page:578-581
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

Reference12 articles.

1. Dietary levels of families in the United States;Clark;J. Am. Dietet. A.,1958

2. Ascorbic acid and color retention in green beans cooked by different methods;Noble;J. Am. Dietet. A.,1956

3. Color and ascorbic acid variations in cabbage cooked by different methods;Noble;Food Research,1951

4. Ascorbic acid and dehydroascorbic acid content of raw and cooked vegetables;Noble;Food Research,1948

5. Hows and Whys of Cooking;Hallway,1946

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

2. Ascorbic Acid and Color of Vegetables . Effect of Length of Cooking;Journal of the American Dietetic Association;1967-04

3. “Waterless” vs. Boiling Water Cooking of Vegetables . Flavor, Color and Ascorbic Acid Retention;Journal of the American Dietetic Association;1964-05

4. Effect of Blanching and Frozen Storage on Ascorbic Acid in Baby Blue Winter Squash;Journal of the American Dietetic Association;1964-03

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