VITAMIN RETENTION AND ACCEPTABILITY OF FRESH VEGETABLES COOKED BY FOUR HOUSEHOLD METHODS AND BY AN INSTITUTIONAL METHOD

✍ Scribed by CLAIRE KERCHER SUTHERLAND; EVELYN G. HALLIDAY; WINIFRED F. HINMAN

• Book ID: 108790655
• Publisher: Institute of Food Technologists
• Year: 1947
• Tongue: English
• Weight: 923 KB
• Volume: 12
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1947.tb16443.x