Ascorbic Acid Retention During the Home Cooking of Frozen Lima Beans and Thiamine and Riboflavin Retention During the Large-scale Cooking of Broccoli and Cabbage

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Cornell University, 1948 - Cookery (Broccoli) - 114 pages
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Contents

аиф lla
4
REVIEá OF ЫТЕГгАТПКЕ
22
e 58
32

2 other sections not shown

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