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VITAMIN C CONTENT OF VEGETABLES : IX. INFLUENCE OF METHOD OF COOKING ON VITAMIN C CONTENT OF CABBAGE

✍ Scribed by Marylizabeth Wellington; Donald K. Tressler


Book ID
108790099
Publisher
Institute of Food Technologists
Year
1938
Tongue
English
Weight
307 KB
Volume
3
Category
Article
ISSN
0022-1147

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