Bayrak, M. E., & Beyhan, Y. (2005). A Study on The Effects of Different Cooking Methods on Vitamin C Contents of Cooked Potato Meals at an Establishment of Food Service. Journal of Nutrition and Dietetics, 33(1), 55–64. Retrieved from https://www.beslenmevediyetdergisi.org/index.php/bdd/article/view/425