The effect of four cooking pressures on the retention of palatability and ascorbic acid in fresh and frozen broccoli, and folic acid in frozen broccoli. Report on special problem.
| Data(s) |
07/09/2024
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|---|---|
| Resumo |
Mode of access: Internet. |
| Formato |
ren |
| Identificador | |
| Idioma(s) |
eng |
| Publicador |
[Ithaca, N. Y.] |
| Direitos |
Items in this record are available as Public Domain, Google-digitized. View access and use profile at http://www.hathitrust.org/access_use#pd-google. Please see individual items for rights and use statements. |
| Palavras-Chave | #Cooking (Broccoli) #Folic acid #Vitamin C #Pressure cooking. |
| Tipo |
text |
