RETENTION OF VITAMIN C, IRON, AND β‐CAROTENE IN VEGETABLES PREPARED USING DIFFERENT COOKING METHODS1
- 1 November 1997
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 20 (5), 403-418
- https://doi.org/10.1111/j.1745-4557.1997.tb00483.x
Abstract
No abstract availableKeywords
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