Vitamin C content of troops ration after cooking. | [Pakistan Armed Forces Medical Journal • 1968]

Author(s):

1. A. I. M. Shamsul Alam:

2. Tufail Javed:

Abstract:

The vitamin C contents of vegetables cooked with-out besmearing and after besmearing with oil has been compared. More vitamin C is retained in the vegetables when cooked by the latter method.

Page(s): 94-97

DOI: DOI not available

Published: Journal: Pakistan Armed Forces Medical Journal, Volume: 18, Issue: 3, Year: 1968

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Keywords are not available for this article.

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