THIAMIN CONTENT OF FRESH AND FROZEN PEAS AND CORN BEFORE AND AFTER COOKING2
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1943.tb16577.x/fullpdf
Reference15 articles.
1. Effect of Cooking Upon the Thiamin Content of Foods
2. The vitamin B1 content of foods
3. VITAMIN B1AND VITAMIN B2(G) CONTENT OF VEGETABLES AS INFLUENCED BY QUICK-FREEZING AND CANNING2
4. Losses of Vitamin C During the Cooking of Swiss Chard
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1. Effects of Food Preparation Procedures in Nutrient Retention with Emphasis on Foodservice Practices;Nutritional Evaluation of Food Processing;1988
2. Effects of Freeze Preservation on Nutrients;Nutritional Evaluation of Food Processing;1988
3. WATERLESS COOKING ? INFLUENCE ON ENERGY CONSUMPTION AND NUTRIENT RETENTION;Journal of Consumer Studies and Home Economics;1984-12
4. Assessment of nutritive value, quality, and stability of cruciferous vegetables during storage and subsequent to processing;C R C Critical Reviews in Food Technology;1973-09
5. Tenderizing Effect of Wine Vinegar Marinade on Beef Round1;Journal of the American Dietetic Association;1971-02
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