Effect of Cooking Methods on Broccoli . II. Palatability-Reference-Cited by-同舟云学术

Effect of Cooking Methods on Broccoli . II. Palatability

Published:1959-04 Issue:4 Volume:35 Page:359-363
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Gilpin G.L.,Sweeney J.P.,Chapman V.J.,Eisen J.N.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference11 articles.

1. Fresh, refrigerator stored, and frozen broccoli;Huguenard;J. Home Econ.,1955

2. Effect of cooking vegetables in tightly covered and pressure saucepans. Retention of reduced ascorbic acid and palatability;VanDuyne;J. Am. Dietet. A.,1951

3. Effects of four cooking pressures on locally grown broccoli: cooking time, palatability, ascorbic acid, thiamine and riboflavin;Trefethen;Food Research,1951

4. Effect of various cooking methods upon subjective qualities and nutritive values of vegetables;Brinkman;Food Research,1942

5. Effect of cooking methods on broccoli. 1. Ascorbic acid and carotene;Sweeney;J. Am. Dietet. A.,1959

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