Article

Ascorbic acid losses in vegetables associated with cook-chill food preparation

Published in: South African Journal of Clinical Nutrition
Volume 17 , issue 2, pages: 56–63

DOI: 10.1080/16070658.2004.11734015

Author(s): Karen CharltonNutrition and Dietetics Division, , Paula PatrickNutrition and Dietetics Division, , Linda DowlingNutrition and Dietetics Division, , Elmarie JensenKagiso Khulani Supervision Foodservices, Cape Town,

Keywords: ,

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Abstract

Objective. To assess ascorbic acid (AA) losses in four vegetables (broccoli, peas, cauliflower and cabbage) at each production stage in a cook-chill food service system.

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Article

Ascorbic acid losses in vegetables associated with cook-chill food preparation

Abstract

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