WALKER, A R P <br/><br/>
A comparison of the vitamin C content of vegetable stew when prepared on a large scale in open and pressure cookers.  [electronic resource] 

 -  The British journal of nutrition  1951 
 - 167-70 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0007-1145 
<br/><br/><label>Standard No.: </label>10.1079/bjn19510021  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Ascorbic Acid<br/>Cooking<br/>Pressure<br/>Vegetables<br/>Vitamins