The stability of vitamin c in some vegetables exposed to different heat treatment during cooking served in some restaurants
Author
Source
International Journal of Heritage, Tourism, and Hospitality
Issue
Vol. 10, Issue 1 (31 Mar. 2016), pp.204-215, 12 p.
Publisher
Fayoum University Faculty of Tourism and Hotels
Publication Date
2016-03-31
Country of Publication
Egypt
No. of Pages
12
Main Subjects
American Psychological Association (APA)
Abd al-Halim, Nifin Sharif. 2016. The stability of vitamin c in some vegetables exposed to different heat treatment during cooking served in some restaurants. International Journal of Heritage, Tourism, and Hospitality،Vol. 10, no. 1, pp.204-215.
https://search.emarefa.net/detail/BIM-861951
Modern Language Association (MLA)
Abd al-Halim, Nifin Sharif. The stability of vitamin c in some vegetables exposed to different heat treatment during cooking served in some restaurants. International Journal of Heritage, Tourism, and Hospitality Vol. 10, no. 1 (Mar. 2016), pp.204-215.
https://search.emarefa.net/detail/BIM-861951
American Medical Association (AMA)
Abd al-Halim, Nifin Sharif. The stability of vitamin c in some vegetables exposed to different heat treatment during cooking served in some restaurants. International Journal of Heritage, Tourism, and Hospitality. 2016. Vol. 10, no. 1, pp.204-215.
https://search.emarefa.net/detail/BIM-861951
Data Type
Journal Articles
Language
English
Record ID
BIM-861951
