COLOR AND ASCORBIC ACID VARIATIONS IN CABBAGE COOKED BY VARIOUS METHODS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1951.tb17351.x/fullpdf
Reference13 articles.
1. A METHOD FOR THE DETERMINATION OF SMALL QUANTITIES OF ASCORBIC ACID AND DEHYDROASCORBIC ACID IN TURBID AND COLORED SOLUTIONS IN THE PRESENCE OF OTHER REDUCING SUBSTANCES
2. ASCORBIC ACID CONTENT OF CABBAGE AS INFLUENCED BY VARIETY, SEASON, AND SOIL FERTILITY
3. EFFECT OF OLD-FASHIONED AND MODERN METHODS OF COOKING ON THE RETENTION OF NUTRIENTS IN VEGETABLES. I. CABBAGE: INFLUENCE OF METHOD OF REPORTING DATA ON RESULTS
Cited by 4 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. Effect of Cooking Method on vegetables . Ascorbic Acid Retention and Color Differences;Journal of the American Dietetic Association;1959-06
2. Comparison of Electronic vs. Conventional Cooking of Vegetables . Flavor, Color, and Ascorbic Acid Retention;Journal of the American Dietetic Association;1959-03
3. Ascorbic Acid and Color Retention in Green Beans Cooked by Different Methods;Journal of the American Dietetic Association;1956-02
4. The Use of Ascorbic Acid in Processing Foods;Advances in Food Research;1953
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