Comparison of Electronic vs. Conventional Cooking of Vegetables . Flavor, Color, and Ascorbic Acid Retention-Reference-Cited by-同舟云学术

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Comparison of Electronic vs. Conventional Cooking of Vegetables . Flavor, Color, and Ascorbic Acid Retention

Published:1959-03 Issue:3 Volume:35 Page:241-244
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. Effect of various cooking methods upon subjective qualities and nutritive values of vegetables;Brinkman;Food Research,1942

2. Hows and Whys of Cooking;Halliday,1946

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

4. Introduction to Statistical Analysis;Dixon,1957

5. Nickerson, D.: A Method for Determining the Color of Agricultural Products. USDA Tech. Bull. No. 154, Dec., 1929.

Cited by 5 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. Effect of microwave heating on vitamin B6 retention in chicken;Journal of the American Dietetic Association;1972-12

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

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

5. Methods for The Determination of The Nutritive Value of Proteins1;Journal of the American Dietetic Association;1945-07

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