Effect of microwave and traditional cooking methods on vitamin C content of selected Nigerian vegetables

B M Amos-Tuatua

doi:10.4314/ijotafs.v1i2.40905

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Published:

Mar 6, 2008

DOI:

10.4314/ijotafs.v1i2.40905

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Vol. 1 No. 2 (2007)

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B M Amos-Tuatua

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IJOTAFS Vol. 1 (2) 2007: pp. 154-158

International Journal of Tropical Agriculture and Food Systems
Journal / International Journal of Tropical Agriculture and Food Systems / Vol. 1 No. 2 (2007) / Articles

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Effect of microwave and traditional cooking methods on vitamin C content of selected Nigerian vegetables

B M Amos-Tuatua

Abstract

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B M Amos-Tuatua

Abstract

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