Proximate composition and mineral content of selected...

Proximate composition and mineral content of selected Tanzanian vegetables and the effect of traditional processing on the retention of ascorbic acid, riboflavin and thiamine

T. C. Mosha, R. D. Pace, S. Adeyeye, K. Mtebe, H. Laswai
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Volume:
48
Language:
english
Pages:
11
DOI:
10.1007/bf01088445
Date:
October, 1995
File:
PDF, 625 KB
english, 1995
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