CHAPPELL, G M <br/><br/>
Effect of pressure cooking on vitamin C content of vegetables.  [electronic resource] 

 -  British medical journal  Apr 1949 
 - 574 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0007-1447 
<br/><br/><label>Standard No.: </label>10.1136/bmj.1.4604.574  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Ascorbic Acid<br/>Cooking<br/>Pressure<br/>Vegetables<br/>Vitamins