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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

Pagination

291-299

Location

Chichester, Eng.

ISSN

0950-5423

eISSN

1365-2621

Language

English

Publication classification

C1 Refereed article in a scholarly journal

Issue

1

Publisher

John Wiley & Sons