Normal view MARC view ISBD view

Effect of pressure cooking on vitamin C content of vegetables.

CHAPPELL, G M

Effect of pressure cooking on vitamin C content of vegetables. [electronic resource] - British medical journal Apr 1949 - 574 p. digital

Publication Type: Journal Article

ISSN: 0007-1447

Standard No.: 10.1136/bmj.1.4604.574 doi

Subjects--Topical Terms:
Ascorbic Acid
Cooking
Pressure
Vegetables
Vitamins

Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)