Food cooking methods contribute to the reduced vitamin C content of foods prepared in hospitals and care facilities: a systematic review-Reference-Cited by-同舟云学术

Food cooking methods contribute to the reduced vitamin C content of foods prepared in hospitals and care facilities: a systematic review

Published:2018-11-16 Issue:1 Volume:54 Page:291-299
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Armstrong Emma¹^ORCID,Jamieson Rachel¹,Porter Judi¹²^ORCID

Affiliation:

1. Clinical Dietitian; Eastern Health; Box Hill Vic. 3128 Australia

2. Department of Nutrition; Dietetics & Food, Monash University; Ferntree Gully road Notting Hill Vic. 3168 Australia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13979/fullpdf

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4. British Nutrition Foundation 2016 Nutrition Requirements https://www.nutrition.org.uk/attachments/article/234/Nutrition%20Requirements_Revised%20Oct%202016.pdf

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