doi: 10.1111/j.1365-2621.1946.tb16356.x.
Effect of institutional cooking methods on vitamin content of foods; ascorbic acid content of potatoes
- PMID: 20275429
- DOI: 10.1111/j.1365-2621.1946.tb16356.x
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Effect of institutional cooking methods on vitamin content of foods; ascorbic acid content of potatoes
Food Res.
1946 Jul-Aug.
No abstract available
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