Journal of Culinary Science & Technology

Publicação

Anthropometric Profile and Adequacy of Nutrients in Meals Served at a University Restaurant: A Case Study

Anthropometric Profile and Adequacy of Nutrients in Meals Served at a University Restaurant: A Case Study

Effect of different cooking methods on the polyphenol concentration and antioxidant capacity of selected vegetables

Effect of different cooking methods on the polyphenol concentration and antioxidant capacity of selected vegetables

Effect of different cooking methods on the polyphenol concentration and antioxidant capacity of selected vegetables

Effect of different methods of vegetable preparation on their concentration of polyphenols and antioxidant capacity