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BFE - R - - 02 - 03 Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked foods (dishes) Berichte der Bundesforschungsanstalt f r Ern hrung ISSN 0933 - 5463 Berichte der Bundesforschungsanstalt f r Ern hrung BFE - R - - 02 - 03 Bundesforschungsanstalt f r Ern hrung Karlsruhe 2002 Antal Bogn r Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked foods (dishes) table of Contents Preface Part 1.
The average retention factors in the tables are calculated on the basis of on data in the current literature [5-9] and on analytical results from unpublished studies [11]. Since cooking procedures of foods , as far as temperature and time are concerned, are more or
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