LOSSES OF ASCORBIC ACID AND FOUR B VITAMINS IN VEGETABLES AS A RESULT OF DEHYDRATTON, STORAGE, AND COOKING
- 1 January 1945
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 10 (1), 5-15
- https://doi.org/10.1111/j.1365-2621.1945.tb16142.x
Abstract
No abstract availableKeywords
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