STREIGHTOFF, F <br/><br/>
Effect of large-scale methods of preparation on vitamin content of food; potatoes.  [electronic resource] 

 -  Journal of the American Dietetic Association  Feb 1946 
 - 117-27 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0002-8223 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food<br/>Humans<br/>Solanum tuberosum<br/>Vitamins