| [changes in weight of fresh and dried vegetables on cooking]. | the present study represents part of a more important work relative to normal food refuse and change of weight of varied food according to different ways of cooking. the study has been realized on vegetables and some fruits of frequent utilization in the population. it was accomplished by 25 voluntary housekeepers from paris and marseille during a whole year according to precise instructions about the method of weighings, every vegetable having to be weighed, three times at different intervals, ... | 1976 | 970838 |