EFFECTS OF HEATING METHODS ON VITAMIN RETENTION IN SIX FRESH OR FROZEN PREPARED FOOD PRODUCTS
- 1 September 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (5), 997-1003
- https://doi.org/10.1111/j.1365-2621.1975.tb02252.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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