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- W2034182408 abstract "Food is cooked to make it more appetizing and/or make it safe to eat. When food is heated there will be a reduction in heat labile nutrients and if liquid is used soluble nutrients may be lost. Thus cooking is a compromise aiming to make the food safe and at the same time optimize nutrient content and sensory appeal. Examples of the effect of cooking on the retention and availability of some nutrients have been discussed." @default.
- W2034182408 created "2016-06-24" @default.
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- W2034182408 date "1983-03-01" @default.
- W2034182408 modified "2023-09-27" @default.
- W2034182408 title "SOME NUTRITIONAL EFFECTS OF COOKING" @default.
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- W2034182408 doi "https://doi.org/10.1111/j.1470-6431.1983.tb00089.x" @default.
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