Autor:	Serfustini, Ellen
Rok vydání:	2011
Předmět:	Carrots Food $ense nutrition food digestive oral and skin physiology Vegetables food and beverages Preservation Food Science
Zdroj:	All Current Publications
Popis:	This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, cleaning, preparing, eating, and cooking carrots.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=od______1459::4789e576b30b3160e0459b9bc165b4c2 https://digitalcommons.usu.edu/extension_curall/162 Zobrazit plný text záznamu