EFFECTS OF FOUR COOKING PRESSURES ON LOCALLY GROWN BROCCOLI: COOKING TIME, PALATABILITY, ASCORBIC ACID, THIAMINE, AND RIBOFLAVIN

✍ Scribed by ISABELLE TREFETHEN; KATHRYN CAUSEY; FAITH FENTON

• Book ID: 108794847
• Publisher: Institute of Food Technologists
• Year: 1951
• Tongue: English
• Weight: 333 KB
• Volume: 16
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1951.tb17397.x