EFFECT OF INSTITUTIONAL COOEING METHODS ON VITAMIN CONTENT OF FOODS: II. ASCORBIC ACID CONTENT OF POTATOES
- 1 July 1946
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 11 (4), 319-326
- https://doi.org/10.1111/j.1365-2621.1946.tb16356.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
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