Effect of Cooking on the Nitrate Levels in Vegetables
1987
Fletcher, John R. | Law, Sylvia J. | Walters, A. H.
The effects on the nitrate content of vegetables exposed to boiling in water for various lengths of time is described. Whilst certain cultivars show a steady decrease in nitrate levels, other varieties show an initial rise. The nitrate content of the cooking water used shows a sustained increase as the cooking time is extended.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par National Agricultural Library
Découvrez la collection de ce fournisseur de données dans AGRIS