✦ LIBER ✦

Changes in the ascorbic acid content of some tropical leafy vegetables during traditional cooking and local processing

✍ Scribed by K. Oteng-Gyang; J.I. Mbachu

Publisher: Elsevier Science
Year: 1987
Tongue: English
Weight: 408 KB
Volume: 23
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(87)90022-7

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of traditional cooking methods on

Effect of traditional cooking methods on the ascorbic acid content of some Nigerian leafy and fruit vegetables

✍ O.O. Keshinro; A.O. Ketiku 📂 Article 📅 1979 🏛 Elsevier Science 🌐 English ⚖ 381 KB

Trials to Reduce Nitrate and Oxalate Con

Trials to Reduce Nitrate and Oxalate Content in Some Leafy Vegetables. 2. Interactive Effects of the Manipulating of the Soil Nutrient Supply, Different Blanching Media and Preservation Methods Followed by Cooking Process

✍ Bakr, A A; Gawish, Ragaa A 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 591 KB

Experiments were carried out to Ðnd ways to prevent undesirably high nitrate contents in lettuce and high nitrate and oxalate contents in spinach. Treatments included manipulating the soil nutrient supply and the e †ects of processing and cooking on the reduction of nitrate and oxalate contents, and