COLOR AND ASCORBIC ACID VARIATIONS IN CABBAGE COOKED BY...

COLOR AND ASCORBIC ACID VARIATIONS IN CABBAGE COOKED BY VARIOUS METHODS

ISABEL NOBLE
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Volume:
16
Year:
1951
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.1951.tb17351.x
File:
PDF, 391 KB
english, 1951
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