EFFECTS OF FOUR COOKING PRESSURES ON LOCALLY GROWN BROCCOLI: COOKING TIME, PALATABILITY, ASCORBIC ACID, THIAMINE, AND RIBOFLAVIN
- 1 January 1951
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 16 (1-6) , 409-414
- https://doi.org/10.1111/j.1365-2621.1951.tb17397.x
Abstract
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