Effect of Cooking Vegetables in Tightly Covered and Pressure Saucepans Retention of Reduced Ascorbic Acid and Palatability1
- 1 December 1951
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 27 (12), 1059-1065
- https://doi.org/10.1016/s0002-8223(21)31036-7
Abstract
No abstract availableKeywords
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