Cookery Methods for Vegetables: Influence on sensory Quality, Nutrient Retention, and Energy Consumption.

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	61-79
Journal	Home Economics Research Journal
Volume	13
State	Published - 1984

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@article{0dc364f12cce4473baaad49675bc2dea,

title = "Cookery Methods for Vegetables: Influence on sensory Quality, Nutrient Retention, and Energy Consumption.",

author = "Warthesen, \{J J\} and Vickers, \{Z M\} and S Whitney-West and Wolf, \{I D\}",

year = "1984",

language = "English",

volume = "13",

pages = "61--79",

journal = "Home Economics Research Journal",

}