✦ LIBER ✦

EFFECTS OF DIFFERENT METHODS OF COOKING ON THE ASCORBIC ACID CONTENT OF CABBAGE

✍ Scribed by ISABEL NOBLE; EUDORA WADDELL

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

ASCORBIC ACID CONTENT OF CABBAGE SALADS

✍ VETA PEARL QUINN; FLORENCE I. SCOULAR; MARY LOUISE JOHNSON 📂 Article 📅 1946 🏛 Institute of Food Technologists 🌐 English ⚖ 396 KB

EFFECT OF VARIOUS HOME PRACTICES ON ASCO

✍ FKANCES O. VAN DUYNE; JEAN T. CHASE; JEAN I. SIMPSON 📂 Article 📅 1944 🏛 Institute of Food Technologists 🌐 English ⚖ 679 KB

INFLUENCE OF COOKING ON ASCORBIC ACID CO

✍ HARRIET PRESSLY 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 345 KB

EFFECTS OF VARIATIONS IN COOKING METHODS

✍ A. J. MacLEOD; GLESNI MacLEOD 📂 Article 📅 1970 🏛 Institute of Food Technologists 🌐 English ⚖ 824 KB

The effect of cooking on the glucosinola

✍ Ewa Ciska; Halina Kozłowska 📂 Article 📅 2001 🏛 Springer 🌐 English ⚖ 175 KB

Effect of traditional cooking methods on

✍ O.O. Keshinro; A.O. Ketiku 📂 Article 📅 1979 🏛 Elsevier Science 🌐 English ⚖ 381 KB