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VITAMIN CONTENT OF GREEN SNAP BEANS. INFLUENCE OF FREEZING, CANNING, AND DEHYDRATION ON THE CONTENT OF THIAMIN, RIBOFLAVIN, AND ASCORBIC ACID
KENNETH T. FARRELL, CARL R. FELLERSVolume:
7
Year:
1942
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.1942.tb17245.x
File:
PDF, 460 KB
english, 1942