KIENHOLZ, E W <br/><br/>
Improvement in nutritional value of peas by cooking.  [electronic resource] 

 -  Proceedings of the Society for Experimental Biology and Medicine. Society for Experimental Biology and Medicine (New York, N.Y.)  Oct 1959 
 - 35-8 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0037-9727 
<br/><br/><label>Standard No.: </label>10.3181/00379727-102-25133  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking<br/>Diet<br/>Humans<br/>Nutrition Assessment<br/>Nutritional Status<br/>Nutritive Value<br/>Pisum sativum<br/>Vegetables