VITAMIN RETENTION AND ACCEPTABILITY OF FRESH VEGETABLES...

Journal of Food Science 1947 Vol. 12; Iss. 6

VITAMIN RETENTION AND ACCEPTABILITY OF FRESH VEGETABLES COOKED BY FOUR HOUSEHOLD METHODS AND BY AN INSTITUTIONAL METHOD

CLAIRE KERCHER SUTHERLAND, EVELYN G. HALLIDAY, WINIFRED F. HINMAN
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Volume:
12
Year:
1947
Language:
english
Pages:
14
DOI:
10.1111/j.1365-2621.1947.tb16443.x
File:
PDF, 923 KB
english, 1947
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