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Ueber die Ascorbinsaeureerhaltung (Vitamin C) beim Garen von Gemuesen im Mikrowellengeraet.

1985

Dehne L. | Boegl W.

AGROVOC Keywords
acide ascorbique acido ascorbico ascorbic acid cooking cuisson hortalizas legume microwave radiation perte au cours du traitement processing losses vegetables
Bibliographic information
Volume 32 ISSN 0340-2371
Pagination
v.366-371(11)
Other Subjects
Radiacion por microondas; Coccion; Perdidas por procesamiento; Micro ondes
Language
German
Note
5 ill., 1 table; 34 ref. Summaries (De, En).
Translated Title
English. [The ascorbic acid content (vitamin C) of vegetables cooked in a microwave oven]. [German]
Type
Journal Article; Journal Part; Summary
Source
Ernaehrungs-Umschau (Germany, F.R.). (1985). v. 32(11) p. 366-371.
Corporate Author
Bundesgesundheitsamt, Neuherberg (Germany, F.R.). Inst. fuer Strahlenhygiene
2012-11-15
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