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

J J Warthesen, Z M Vickers, S Whitney-West, I D Wolf

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

OpenUrl availability

@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",

}