Effect of processing methods on spinach: Proximate...

Effect of processing methods on spinach: Proximate composition in fatty acids and soluble protein

M Antonia Murcia, Ana Vera, Francisco Garcia-Carmona
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Volume:
59
Year:
1992
Language:
english
Pages:
4
DOI:
10.1002/jsfa.2740590408
File:
PDF, 364 KB
english, 1992
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