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

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

https://hdl.handle.net/10536/DRO/DU:30138139
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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

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DOI - Is version of https://doi.org/10.1111/ijfs.13979

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Chichester, Eng.

Language

English

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

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C1 Refereed article in a scholarly journal

Journal

International journal of food science and technology

Volume

54

Pagination

291-299

ISSN

0950-5423

eISSN

1365-2621

Issue

1

Publisher

John Wiley & Sons

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Keywords

Science & Technology Life Sciences & Biomedicine Food Science & Technology Ascorbic acid cook-chill food service scurvy vitamin C 3006 Food sciences

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

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