SOURCES OF VARIATION IN THE NUTRIENT CONTENT OF AGRICULTURAL COMMODITIES FROM THE FARM TO THE CONSUMER
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1990.tb00004.x/fullpdf
Reference80 articles.
1. Effects of Home Food Preparation Practices on Nutrient Content of Foods
2. EFFECTS OF PROCESSING ON THE DIETARY FIBER CONTENT OF WHEAT BRAN, PUREED GREEN BEANS, AND CARROTS
3. PACKING TECHNOLOGY FOR FRESH AND MINIMALLY PROCESSED FRUITS AND VEGETABLES
4. Improving the Nutritional Quality of Vegetables through Plant Breeding
5. Effects of Moisture Removal on Nutrients
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