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ASCORBIC ACID CONTENT OF FROZEN AND CANNED FRUITS BEFORE AND AFTER PREPARATION FOR QUANTITY SERVING
LILA BONEY FERGUSON, FLORENCE I. SCOULARVolume:
14
Year:
1949
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1949.tb16236.x
File:
PDF, 326 KB
english, 1949