NUTRITIONAL LOSSES DURING COOKING
Richard Faulks
(FRI Norwich)
Joanne Belsten
(FRI Norwich)
146
Abstract
Modern food processing methods and the widespread ownership of both domestic and catering microwave ovens have permitted rapid growth in the production of a wide range of frozen and cook‐chill foods for retail and catering use.
Citation
Faulks, R. and Belsten, J. (1991), "NUTRITIONAL LOSSES DURING COOKING", Nutrition & Food Science, Vol. 91 No. 3, pp. 4-6. https://doi.org/10.1108/eb059332
Publisher
:MCB UP Ltd
Copyright © 1991, MCB UP Limited