Effects of method of blanching and temperature of storage on nutritive value of dehydrated cabbage.

Autor: EHEART MS, SHOLES ML
Jazyk: angličtina
Zdroj: Food research [Food Res] 1946 Jul-Aug; Vol. 11 (4), pp. 298-304.
DOI: 10.1111/j.1365-2621.1946.tb16353.x
Databáze: MEDLINE
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