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Cooking to Preserve Nutrients and Improve Flavour
Cookery · Chapter 5 · 3. Preserving nutritive value and improving flavour
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Topics 4
- Guidelines for handling and cooking food to conserve nutrients and improve flavour
- Enhancing food value: sprouting and germination, malting, fermentation and parboiling
- Enhancing food value: fortification and combination of foods
- Spices, herbs and garnishing; leavening, tenderising and thickening agents