ASCORBIC ACID, THIAMIN, RIBOFLAVIN, AND CAROTENE CONTENTS OF ASPARAGUS AND SPINACH IN THE FRESH, STORED, AND FROZEN STATES, BOTH BEFORE AND AFTER COOKING2
- 1 November 1944
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 9 (6) , 471-490
- https://doi.org/10.1111/j.1365-2621.1944.tb16718.x
Abstract
No abstract availableKeywords
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