✦ LIBER ✦

EFFECTS OF FOUR COOKING PRESSURES ON COMMERCIALLY FROZEN PEAS: COOKING TIME, PALATABILITY, ASCORBIC ACID, FOLIC ACID, THIAMINE, AND RIBOFLAVIN

✍ Scribed by ISABELLE TREFETHEN; FAITH FENTON

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECTS OF FOUR COOKING PRESSURES ON LOC

✍ ISABELLE TREFETHEN; KATHRYN CAUSEY; FAITH FENTON 📂 Article 📅 1951 🏛 Institute of Food Technologists 🌐 English ⚖ 333 KB

EFFECT OF SPROUTING and COOKING OF SOYBE

✍ CHUAN HUAN WU; FAITH FENTON 📂 Article 📅 1953 🏛 Institute of Food Technologists 🌐 English ⚖ 408 KB

EFFECT OF FROZEN STORAGE AND SUBSEQUENT

✍ W. P. LEHRER JR.; A. C. WIESE; W. R. HARVEY; P. R. MOORE 📂 Article 📅 1951 🏛 Institute of Food Technologists 🌐 English ⚖ 458 KB