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ASCORBIC ACID AND DEHYDROASCORBIC ACID CONTENT OF RAW AND COOKED VEGETABLES

✍ Scribed by ISABEL NOBLE; MARY MARGARET DEVORE HANIG

Book ID: 108790713
Publisher: Institute of Food Technologists
Year: 2006
Tongue: English
Weight: 647 KB
Volume: 13
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1948.tb16644.x

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