Retention of vitamins and palatability in large-scale food service of unsulfited, dehydrated cabbage

Autor:	Margaret G. Phillips, J. F. Thompson, Faith Fenton, Margaret N. Albury, Ella Gleim, Anne Arnason
Rok vydání:	2010
Předmět:	Vitamin K Chemistry Food Services Marination Riboflavin Brassica Vitamins Ascorbic acid Humans Food service Food science Palatability Cooking Vitamin A Food Science
Zdroj:	Food research. 11(6)
ISSN:	0095-974X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edcf150f3dfcba5e307b13c0a807f645 https://pubmed.ncbi.nlm.nih.gov/20282531 Zobrazit plný text záznamu