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RETENTION OF VITAMIN C, IRON, AND β-CAROTENE IN VEGETABLES PREPARED USING DIFFERENT COOKING METHODS
MELLOVA A. MASRIZAL, DAVID W. GIRAUD, JUDY A. DRISKELLVolume:
20
Year:
1997
Language:
english
Pages:
16
DOI:
10.1111/j.1745-4557.1997.tb00483.x
File:
PDF, 798 KB
english, 1997