NUTRITIONAL LOSSES DURING COOKING

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