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ASCORBIC ACID CONTENT, COLOR, AND PALATABILITY OF FRESH AND PROCESSED SWISS CHARD AND BEET GREENS
THELMA PORTER, DORETTA M. SCHLAPHOFF, MARION A. WHARTON, ALICE M. BRIANT, ROSALIE M. BELTZVolume:
9
Year:
1944
Language:
english
Pages:
10
DOI:
10.1111/j.1365-2621.1944.tb16687.x
File:
PDF, 597 KB
english, 1944