ShareVitamin losses during storage and preparation of food products.
[In German. / En allemand.]
Author(s) : BOGNAR A.
Type of article: Article
Summary
Determination of vitamin retention in several types of fruit and vegetable after blanching, sterilization or storage at refrigerated or at ambient temperature. Nutrient losses from food products of animal origin are also considered.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1996-2827
- Languages: German
- Source: Ernährung - vol. 19 - n. 9
- Publication date: 1995
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit;
Vegetables - Keywords: Sterilization; Measurement; Blanching; Vitamin; Nutritional value; Vegetable; Cold storage; Fruit
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- Source: News Views, Inf. Retr. Serv. - X
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