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Chlorophyll,Ascorbic Acid and pH Changes in Green Vegetables Cooked by Stir - fry,Microwave,and Conventional Methods and a Comparison of Chlorophyll Methods

Mary S Eheart

Chlorophyll,Ascorbic Acid and pH Changes in Green Vegetables Cooked by Stir - fry,Microwave,and Conventional Methods and a Comparison of Chlorophyll Methods - May 1965 - 185

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