An investigation of the methods employed for cooking vegetables, with special reference to the losses incurred. Part II. Green vegetables.

被引：4

|

作者：

Masters, H

Garbutt, P

机构：

来源：

BIOCHEMICAL JOURNAL | 1920年 / 14卷 / 02期

关键词：

D O I：

10.1042/bj0140075

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

收藏

页码：75 / 90

页数：16

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[1] An investigation of the methods employed for cooking vegetables, with special reference to the losses incurred. Part I. Dried legumes.
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[2] THE LOSSES OF ASCORBIC ACID DURING THE LARGE-SCALE COOKING OF GREEN VEGETABLES BY DIFFERENT METHODS
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BURGESS, SG
BRITISH JOURNAL OF NUTRITION, 1950, 4 (2-3) : 95 - 101