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A Comparison of the Vitamin C Content of Vegetable Stew when Prepared on a Large Scale in Open and Pressure Cookers

Published online by Cambridge University Press:  09 March 2007

A. R. P. Walker  and
Ulla B. Arvidsson
A. R. P. Walker
Affiliation:
Nutrition Unit: Council for Scientific and Industrial Research, South African Institute for Medical Research, Johannesburg
Ulla B. Arvidsson
Affiliation:
Nutrition Unit: Council for Scientific and Industrial Research, South African Institute for Medical Research, Johannesburg
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Abstract

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Type
Research Article
Information
British Journal of Nutrition , Volume 5 , Issue 2 , May 1951 , pp. 167 - 170
Copyright
Copyright © The Nutrition Society 1951

References

REFERENCES

Association of Vitamin Chemists (1947). Methods of Vitamin Assay. New York: Interscience Publishers, Inc.Google Scholar
British Medical Association (1950). Report of the Committee on Nutrition. London: British Medical Association.Google Scholar
Chappell, G. M. & Hamilton, A. M. (1949). Brit. med. J. i, 574.CrossRefGoogle Scholar
Noble, I. & Hanig, M. M. D. (1948). Food Res. 13, 461.CrossRefGoogle Scholar