| 000 | 00377nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aBedi R | ||
| 245 | 0 | _aEffect of cooking methods on the mineral availability from commonly consumed vegetables | |
| 260 | _cSeptember - October 2006 | ||
| 300 | _a512 | ||
| 773 | _tJournal of Food Science and Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c706299 _d706299 |
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