8

DUBLIN.

Year:
1890
Language:
english
File:
PDF, 408 KB
english, 1890
33

EFFECT OF STORAGE TEMPERATURE AND TIME UPON QUALITY OF PORK PRESERVED BY FREEZING

Year:
1945
Language:
english
File:
PDF, 679 KB
english, 1945
35

COLOR AND ASCORBIC ACID VARIATIONS IN CABBAGE COOKED BY VARIOUS METHODS

Year:
1951
Language:
english
File:
PDF, 391 KB
english, 1951
36

INFLUENCE OF CALCIUM IN COOKING WATER UPON MINERAL CONTENT OF VEGETABLES

Year:
1937
Language:
english
File:
PDF, 189 KB
english, 1937
38

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

Year:
1945
Language:
english
File:
PDF, 498 KB
english, 1945