EFFECTS OF METHODS OF BLANCHING, STORAGE, AND COOKING ON CALCIUM, PHOSPHORUS, AND ASCORBIC ACID CONTENTS OF DEHYDRATED GREEN BEANS.

Autor: EHEART, M. S., SHOLES, M. L.
Zdroj: Journal of Food Science (Wiley-Blackwell); Jul1945, Vol. 10 Issue 4, p342-350, 9p
Databáze: Complementary Index
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