The Nutritive Value of Canned Foods. II. Changes in Ascorbic Acid of Vegetables During Storage Prior to Canning
Material type: TextPublication details: July 1949Description: 228 In: Food TechnologyItem type | Current library | Call number | Vol info | Status | Date due | Barcode |
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Journal Articles | BCAS Library | 3;4 | Available | JA01517 |
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