EFFECTS OF DIFFERENT METHODS OF COOKING ON THE ASCORBIC ACID CONTENT OF CABBAGE

被引：0
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作者：
NOBLE, I
WADDELL, E
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来源：
FOOD RESEARCH | 1945年 / 10卷 / 03期
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TS2 [食品工业];
学科分类号：
0832 ;
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页码：246 / 254
页数：9
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