EFFECTS OF METHOD OF BLANCHING AND TEMPERATURE OF STORAGE ON KUTRITIVE VALUE OF DEHYDRATED CABBAGE
M. S. EHEART, M. L. SHOLESVolume:
11
Année:
1946
Langue:
english
Pages:
7
DOI:
10.1111/j.1365-2621.1946.tb16353.x
Fichier:
PDF, 507 KB
english, 1946