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

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Material type: Text

TextPublication details: May 1965Description: 185 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		19;5	Available		JA05175

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