• Corpus ID: 20571967

Estimation of losses of iodine during different cooking procedures.

@article{Goindi1995EstimationOL,
  title={Estimation of losses of iodine during different cooking procedures.},
  author={Geetanjali Goindi and Madhukar G Karmarkar and Umesh Kapil and Janani Jagannathan},
  journal={Asia Pacific journal of clinical nutrition},
  year={1995},
  volume={4 2},
  pages={
          225-7
        },
  url={https://api.semanticscholar.org/CorpusID:20571967}
}
It was found that the mean losses of iodine during different procedures used was 1) pressure cooking 22%, 2) boiling 37%, 3) shallow frying 27%, 4) deep frying 20%, 5) roasting 6%, 6) steaming 20%.
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5 References

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