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NUTRITIONAL LOSSES DURING COOKING

Richard Faulks (FRI Norwich)
Joanne Belsten (FRI Norwich)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 March 1991

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

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MCB UP Ltd

Copyright © 1991, MCB UP Limited