STABILITY OF VITAMIN C IN SOME FORMS OF COOKERY

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dc.contributor.authorYANEZ GOMEZ, MARIA LUISA
dc.contributor.authorGIRAL, FRANCISCO
dc.date.accessioned2026-05-28T15:46:23Z
dc.date.issued1949
dc.description.abstractPeeled potatoes, potato peels, peppers, tomatoes, cauliflower and spinach were tested for vit C loss during various methods of cooking Tap water and distilled water gave identical results Amount of unaltered vit C in cooking water was detd and the ef
dc.description.paginacion203 -
dc.description.procedenciaLOC
dc.format.discursoArtículo
dc.format.extent1
dc.identifier.issn0185-0806
dc.identifier.urihttps://ahcm.cinvestav.mx/handle/ahcm/18065
dc.language.isoInglés
dc.numero.secuencia18062
dc.publisherGUADALAJARA, JALISCO, MEX
dc.relation.ispartofseriesVol. 9
dc.source.revistafuenteCIENCIA MEXICO
dc.subjectSTABILITY, VITAMIN
dc.subject.categoriaprincipalMULTIDISCIPLINARIA
dc.subject.disciplinaCIENCIAS DE LA NUTRICION
dc.subject.subdisciplinaNUTRIENTES
dc.titleSTABILITY OF VITAMIN C IN SOME FORMS OF COOKERY
dc.title.alternativeCIENC MEX

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