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EFFECT OF VARIOUS COOKING METHODS UPON SUBJECTIVE QUALITIES AND NUTRITIVE VALUER OF VEGETABLES

✍ Scribed by E. V. S. BRINKMAN; E. G. HALLIDAY; W. F. HINMAN; R. J. HAMNER

Book ID: 108790347
Publisher: Institute of Food Technologists
Year: 1942
Tongue: English
Weight: 357 KB
Volume: 7
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1942.tb17653.x

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