Abstract
IN the course of an investigation which we carried out at a local hospital during the winter, it became necessary to estimate the loss of ascorbic acid which occurred in cabbage in the interval between the completion of cooking and consumption in the wards and dining-rooms. This interval was usually between thirty minutes and one hour, during which time the cabbage was kept in water-jacketed boxes at 60–70° C. We failed to obtain satisfactory duplicate analyses of samples taken in the hospital, and it was therefore decided to carry out experiments under similar conditions in the laboratory.
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McHenry and Graham, Biochem. J., 29, 2013 (1935). Olliver, J. Soc. Chem. Ind., 55, 153T (1936). Gould, Tressler and King, Food Res., 1, 427 (1936). Stone, Biochem. J., 31, 508 (1937). Olliver, Chem. and Ind., 587 (1941). Lampitt, Baker and Parkinson, J. Soc. Chem. Ind., 62, 61 (1943).
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BRAY, H., THORPE, W. Sampling of Cooked Cabbage in Nutrition Surveys. Nature 154, 638 (1944). https://doi.org/10.1038/154638a0
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DOI: https://doi.org/10.1038/154638a0
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