Hostname: page-component-cd9895bd7-p9bg8 Total loading time: 0 Render date: 2024-12-27T11:07:33.295Z Has data issue: false hasContentIssue false
  • English
  • Français

The Losses of Ascorbic Acid during the Large-scale Cooking of Green Vegetables by Different Methods

Published online by Cambridge University Press:  09 March 2007

Margaret A. Allen  and
S. G. Burgess
Margaret A. Allen
Affiliation:
Chemical Branch, London County Council, County Hall, Westminster Bridge, London, S.E. I
S. G. Burgess
Affiliation:
Chemical Branch, London County Council, County Hall, Westminster Bridge, London, S.E. I
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Research Article
Information
British Journal of Nutrition , Volume 4 , Issue 2-3 , September 1950 , pp. 95 - 100
Copyright
Copyright © The Nutrition Society 1950

References

Accessory Food Factors Committee of the Medical Research Council (1941) Lancet, 240, 838.Google Scholar
Allen, R. J. L. & Mapson, L. W. (1944) J. Soc. chem. Ind., Lond., 63, 78.Google Scholar
Branion, H. D., Roberts, J. S., Cameron, C. R. & McCready, A. M. (1948) J. Amer. diet. Ass. 24, 101.CrossRefGoogle Scholar
Could, S., Tressler, D. K. & King, C. G. (1936) Food Res. 1, 427.Google Scholar
Harris, L. J. & Olliver, M. (1942) Biochem. J. 36, 155.CrossRefGoogle Scholar
Lampitt, L. H., Baker, L. C. & Parkinson, T. L. (1943) J. Soc. chem. Ind., Lond., 62, 61.CrossRefGoogle Scholar
Lampitt, L. H., baker, L. C. & Parkinson, T. L. (1945) J. Soc. chem. Ind., Lond., 64, 260.Google Scholar
Olliver, M. (1941) Chem. & Ind. 60, 586.Google Scholar
Van Duyne, F. O., Chase, J. T. & Simpson, J. I. (1944) Food Res. 9, 164.CrossRefGoogle Scholar
Wood, M. A., collings, A. R., Stodola, V., Burgoin, A. m. & Fenton, F. (1946) J. Amer. diet. Ass. 22, 677.CrossRefGoogle Scholar