Effect of cooking on the nutritive value of common food plants of Tanzania: Part 1—Vitamin C in some of the wild green leafy vegetables

✍ Scribed by N. Sreeramulu; G.D. Ndossi; K. Mtotomwema

• Publisher: Elsevier Science
• Year: 1983
• Tongue: English
• Weight: 270 KB
• Volume: 10
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/0308-8146(83)90056-0