Food cooking methods contribute to the reduced vitamin C content of foods prepared in hospitals and care facilities: a systematic review

Armstrong, E; Jamieson, R; Porter, Judi

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Food cooking methods contribute to the reduced vitamin C content of foods prepared in hospitals and care facilities: a systematic review

journal contribution

posted on 2019-01-01, 00:00 authored by E Armstrong, R Jamieson, Judi PorterJudi Porter

Food cooking methods contribute to the reduced vitamin C content of foods prepared in hospitals and care facilities: a systematic review

History

Journal

International journal of food science and technology

Volume

54

Issue

1

Pagination

291 - 299

Publisher

John Wiley & Sons

Location

Chichester, Eng.

Publisher DOI

https://doi.org/10.1111/ijfs.13979

ISSN

0950-5423

eISSN

1365-2621

Language

English

Author URL

http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000454536700032&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=a045e4b2bb1f2b747c68c720ec8913b7

Publication classification

C1 Refereed article in a scholarly journal

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Keywords

Science & Technology Life Sciences & Biomedicine Food Science & Technology Ascorbic acid cook-chill food service scurvy vitamin C PRESSURE ULCERS DEFICIENCY NUTRITION PREVALENCE VEGETABLES SERVICE HEALTH

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File(s) under permanent embargo

Food cooking methods contribute to the reduced vitamin C content of foods prepared in hospitals and care facilities: a systematic review

History

Journal

Volume

Issue

Pagination

Publisher

Location

Publisher DOI

ISSN

eISSN

Language

Author URL

Publication classification

Usage metrics

Categories

Keywords

Licence

Exports