✦ LIBER ✦

EFFECT OF OLD-FASHIONED AND MODERN METHODS OF COOKING ON RETENTION OF NUTRIENTS IN VEGETABLES. II. SNAP BEANS

✍ Scribed by MARY S. EHEART; MATTIE LOU SHOLES

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF OLD-FASHIONED AND MODERN METHO

✍ MARY S. EHEART; MATTIE LOU SHOLES 📂 Article 📅 1948 🏛 Institute of Food Technologists 🌐 English ⚖ 696 KB

BLANCHING OF VEGETABLES FOR FREEZING. EF

✍ FRANK A. LEE; JOANNE WHITCOMBE 📂 Article 📅 1945 🏛 Institute of Food Technologists 🌐 English ⚖ 265 KB

EFFECT OF GERMINATION, COOKING, AND CANN

✍ M. M. TABEKHIA; B. S. LUH 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 407 KB

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✍ J.B. MORGAN; C.R. CALKINS; R.W. MANDIGO 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 434 KB

Effect of cooking method on water absorp

✍ O. B. OYEWOLE; S. A. ODUNFA 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 182 KB

PALATABILITY STUDIES 1 OF COMMERCIALLY D

✍ FAITH FENTON; HELEN GIFFT 📂 Article 📅 1943 🏛 Institute of Food Technologists 🌐 English ⚖ 661 KB