Ascorbic Acid and 5-Methyltetrahyclrofolate Losses in Vegetables with Cook/Chill or Cook/Hot-Hold Foodservice Systems
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb09822.x/fullpdf
Reference43 articles.
1. EFFECTS OF HEATING METHODS ON VITAMIN RETENTION IN SIX FRESH OR FROZEN PREPARED FOOD PRODUCTS
2. VITAMIN RETENTION IN COOKED, CHILLED, AND REHEATED POTATOES
3. Vitamin Retention During Preparation and Holding of Mashed Potatoes Made from Commercially Dehydrated Flakes and Granules
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