title: Palatability and ascorbic acid retention of rutabaga, peas, and cabbage after holding on the steam table.
authors.forename: L
authors.initials: L
authors.lastname: KELLEY
authors.forename: M
authors.initials: M
authors.lastname: JACKSON
mesh_terms: D001205:Ascorbic Acid; D001937:Brassica; D029688:Brassica napus; D019607:Brassicaceae; D003296:Cooking; D005638:Fruit; D006801:Humans; D018532:Pisum sativum; D013227:Steam; D014675:Vegetables
chemical_list: D013227:Steam; D001205:Ascorbic Acid
keywords: COOKING; FRUITS AND VEGETABLES