(Q40982103)

25 September 2017

1 reference

title

Vitamin retention in cook/chill and cook/hot-hold hospital food-services (English)

1 reference

25 September 2017

Williams PG

1

1 reference

25 September 2017

publication date

1 May 1996

1 reference

Journal of the American Dietetic Association

25 September 2017

published in

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25 September 2017

volume

96

1 reference

25 September 2017

issue

5

1 reference

25 September 2017

page(s)

490-8; quiz 499-500

1 reference

Effects of packaging, equipment, and storage time on sensory characteristics of beef stew

25 September 2017

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0002-8223%2896%2900135-6

Deleterious effects of prolonged warming of meals on ascorbic acid content and iron absorption

7 January 2021

1 reference

https://api.crossref.org/works/10.1016%2FS0002-8223%2896%2900135-6

Ascorbic Acid in Mashed Potatoes

7 January 2021

1 reference

https://api.crossref.org/works/10.1016%2FS0002-8223%2896%2900135-6

Ascorbic acid, thiamin, riboflavin, and niacin content of potatoes in large-scale food service

7 January 2021

1 reference

https://api.crossref.org/works/10.1016%2FS0002-8223%2896%2900135-6

Effect of institutional cooking methods on vitamin content of foods; ascorbic acid content of potatoes

7 January 2021

1 reference

https://api.crossref.org/works/10.1016%2FS0002-8223%2896%2900135-6

The contribution of large-scale feeding operations to nutrition.

7 January 2021

1 reference

https://api.crossref.org/works/10.1016%2FS0002-8223%2896%2900135-6

inferred from DOI database lookup

7 January 2021

based on heuristic

Identifiers

DOI

10.1016/S0002-8223(96)00135-6

1 reference

25 September 2017

1 reference