Nutritional Aspects of the Chemical Preservation, Colouring and Flavouring of Fruit and Vegetables
- 1 December 1947
- journal article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 1 (2-3) , 258-262
- https://doi.org/10.1079/bjn19470035
Abstract
Nutritional Aspects of the Chemical Preservation, Colouring and Flavouring of Fruit and Vegetables - Volume 1 Issue 2-3 - L. C. BakerKeywords
This publication has 1 reference indexed in Scilit:
- The Drying of vegetables. I. CabbageJournal of the Society of Chemical Industry, 1943