Provisional table on percent retention of nutrients in food preparation
By: [prepared by Sharon L. Garland under the direction of Ruth H. Matthews]
Edition: Slightly rev. April 1984.
Publisher: U.S. Dept. of Agriculture, Human Nutrition Information Service
Published: 1984
Place of publication: [Washington, D.C.?]
Language: eng
Subjects: Nutrient retention; Food preparation; Food; Cooking; Composition; Analysis
Other titles: Factors used to estimate the retention of vitamins in cooked foods.
Description: Abstract: This provisional table of nutrient retention values is based on results from research funded by USDA contracts, recent research findings, and data from USDA publications. Only those values calculated by the True Retention Method were used to account for the loss of solids from food that occurs during preparation and cooking.
Notes: Cover title.

In folder.

Prepared to update and expand the values in ARS 62-13, "Factors used to estimate the retention of vitamins in cooked foods."