SCOPUS 정보 검색 플랫폼

International Journal of Food Sciences and Nutrition

Volumn 52, Issue 3, 2001, Pages 205-211

Ascorbic acid loss in vegetables: Adequacy of a hospital cook-chill system

(4) McErlain, L a Marson, H a Ainsworth, P a Burnett, S A a

a MANCHESTER METROPOLITAN UNIVERSITY (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

2,6 DICHLOROPHENOLINDOPHENOL; ASCORBIC ACID;

ARTICLE; CARROT; CATERING SERVICE; CONTROLLED STUDY; COOKING; FOOD ANALYSIS; FOOD FREEZING; FOOD PROCESSING; HOSPITAL FOOD SERVICE; HOSPITAL PATIENT; NONHUMAN; NUTRITIONAL SCIENCE; PEA; POTATO; VEGETABLE; VITAMIN DEFICIENCY;

DAUCUS CAROTA; PISUM SATIVUM; SOLANUM TUBEROSUM;

EID: 0034991916 PISSN: 09637486 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (29)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.