VITAMIN RETENTION AND ACCEPTABILITY OF FRESH VEGETABLES COOKED BY FOUR HOUSEHOLD METHODS AND BY AN INSTITUTIONAL METHOD123
- 1 November 1947
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 12 (6) , 496-509
- https://doi.org/10.1111/j.1365-2621.1947.tb16443.x
Abstract
No abstract availableKeywords
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