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EFFECTS OF DIFFERENT METHODS OF COOKING ON THE ASCORBIC ACID CONTENT OF CABBAGE
ISABEL NOBLE, EUDORA WADDELLVolume:
10
Year:
1945
Language:
english
Pages:
9
DOI:
10.1111/j.1365-2621.1945.tb16165.x
File:
PDF, 498 KB
english, 1945