Effect of Household Cooking on the Vitamin D content in Fish, Eggs, and Wild Mushrooms

Effect of irradiation on vitamin C conte

Effect of irradiation on vitamin C content of strawberries and potatoes in combination with storage and with further cooking in potatoes

✍ Graham, William D; Stevenson, M Hilary 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 236 KB 👁 1 views

The vitamin C content of four varieties of strawberry was determined before and after treatment with ionising radiation at doses of 1, 2 or 3 kGy and after storage for 5 and 10 days at 6¡C, and also in potatoes which, having been allowed a period of one month to recover from the e †ects of post-harv