Effect of cooking vegetables in tightly covered and pressure saucepans; retention of reduced ascorbic acid and palatability.
| Autor: | VAN DUYNE FO, OWEN RF, WOLFE JC, CHARLES VR |
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| Jazyk: | angličtina |
| Zdroj: | Journal of the American Dietetic Association [J Am Diet Assoc] 1951 Dec; Vol. 27 (12), pp. 1059-65. |
| Databáze: | MEDLINE |
| Externí odkaz: |
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