Ascorbic acid losses in vegetables associated with cook-chill food preparation
AbstractObjective: To assess ascorbic acid (AA) losses in four vegetables (broccoli, peas, cauliflower and cabbage) at each production stage in a cook-chill food service system.
How to Cite
Charlton, K., Patrick, P., Dowling, L., & Jensen, E. (1). Ascorbic acid losses in vegetables associated with cook-chill food preparation. South African Journal of Clinical Nutrition, 17(2). Retrieved from http://www.sajcn.co.za/index.php/SAJCN/article/view/70
Material submitted for publication in the South African Journal of Clinical Nutrition (SAJCN) is accepted provided it has not been published elsewhere. Copyright forms will be sent with acknowledgement of receipt and the SAJCN reserves copyright of the material published.
The SAJCN does not hold itself responsible for statements made by the authors.