Conventional and Microwave Cooking of Vegetables . Ascorbic Acid and Carotene Retention and Palatability
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Food Science
Reference11 articles.
1. Microwave cooking of vegetables. Ascorbic acid retention and palatability;Kylen;J. Am. Dietet. A.,1961
2. Effect of electronic cooking on nutritive value of foods;Thomas;J. Am. Dietet. A.,1949
3. Microwave vs. conventional cooking. 1. Reduced and total ascorbic acid in vegetables;Campbell;J. Am. Dietet. A.,1958
4. Significance in triangular taste tests;Roessler;Food Research,1948
5. Factors affecting the ascorbic acid and carotene content of broccoli;Martin;J. Agric. Food Chem.,1960
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. Effects of Home Food Preparation Practices on Nutrient Content of Foods;Nutritional Evaluation of Food Processing;1988
2. Carotenoids: Properties, Occurrence, and Utilization in Foods;Advances in Food Research;1966
3. Methods for The Determination of The Nutritive Value of Proteins1;Journal of the American Dietetic Association;1945-07
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