EFFECT OF DIFFERENT COOKING METHODS ON THE VITAMIN C CONTENT OF QUICK‐FROZEN BROCCOLI1,2
作者:
BARBARA BARNES,
DONALD K. TRESSLER,
FAITH FENTON,
期刊:
Journal of Food Science
(WILEY Available online 1943)
卷期:
Volume 8,
issue 1
页码: 13-26
ISSN:0022-1147
年代: 1943
DOI:10.1111/j.1365-2621.1943.tb16539.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
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