Food cooking methods contribute to the reduced vitamin C content of foods prepared in hospitals and care facilities: a systematic review
Armstrong, Emma, Jamieson, Rachel and Porter, Judi 2019, Food cooking methods contribute to the reduced vitamin C content of foods prepared in hospitals and care facilities: a systematic review, International journal of food science and technology, vol. 54, no. 1, pp. 291-299, doi: 10.1111/ijfs.13979.
Attached Files
Name
Description
MIMEType
Size
Downloads
Title
Food cooking methods contribute to the reduced vitamin C content of foods prepared in hospitals and care facilities: a systematic review
Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.