COLOR AND ASCORBIC ACID VARIATIONS IN CABBAGE COOKED BY VARIOUS METHODS1
- 1 January 1951
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 16 (1-6) , 71-76
- https://doi.org/10.1111/j.1365-2621.1951.tb17351.x
Abstract
No abstract availableKeywords
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