Effect of Cooking Methods on Broccoli . I. Ascorbic Acid and Carotene
- 1 April 1959
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 35 (4), 354-358
- https://doi.org/10.1016/s0002-8223(21)17637-0
Abstract
No abstract availableKeywords
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