EFFECT OF VARIOUS COOKING METHODS UPON SUBJECTIVE QUALITIES AND NUTRITIVE VALUER OF VEGETABLES
- 1 July 1942
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 7 (4) , 300-305
- https://doi.org/10.1111/j.1365-2621.1942.tb17653.x
Abstract
No abstract availableKeywords
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