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Results of search for 'au:"LASSCHE, J B"'
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Authors
Brouwer, J N
COLEN, A A
Gersons, L
HEYTING, C
LASSCHE, J B
Lassche, J B
Meyer, J C
Steinbuch, E
Tjalma, F E
WEITS, J
Weits, J
den HARTOG, C
van der Meer, M A
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Topics
Ascorbic Acid
Bread
Calcium
Calcium, Dietary
Carotenoids
Cholesterol
Cooking
Diet
Diet, Reducing
Fats
Food Analysis
Food Handling
Food Preservation
Freeze Drying
Humans
Iron
Riboflavin
Thiamine
Vegetables
Vitamins
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Languages
Dutch
English
German
Your search returned 8 results.
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1.
[Orienting investigation on the effect of a high-fat reducing diet on the cholesterol content of the blood serum].
[electronic resource]
by
LASSCHE, J B
WEITS, J
Producer:
19981101
In:
Nederlands tijdschrift voor geneeskunde
vol. 105
Availability:
No items available.
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2.
[VITAMIN C CONTENT OF VEGETABLES COOKED ACCORDING TO PRESENT METHODS].
[electronic resource]
by
WEITS, J
LASSCHE, J B
Producer:
19961201
In:
Voeding
vol. 26
Availability:
No items available.
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3.
[ORGANOLEPTIC PROPERTIES, THIAMINE CONTENT AND ASCORBIC ACID CONTENT OF CANNED AND FROZEN VEGETABLES].
[electronic resource]
by
WEITS, J
HEYTING, C
LASSCHE, J B
Producer:
19961201
In:
Voeding
vol. 24
Availability:
No items available.
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4.
[The influence of whole meal bread on calcium metabolism in school children].
[electronic resource]
by
WEITS, J
HEYTING, C
LASSCHE, J B
Producer:
19981101
In:
Nutritio et dieta; European review of nutrition and dietetics
vol. 4
Availability:
No items available.
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5.
[WEIGHT CHANGES WHICH VEGETABLES UNDERGO BY COOKING].
[electronic resource]
by
LASSCHE, J B
COLEN, A A
WEITS, J
Producer:
19961201
In:
Voeding
vol. 25
Availability:
No items available.
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6.
[Effect of light of different wave lengths on evaluation of taste and smell].
[electronic resource]
by
LASSCHE, J B
den HARTOG, C
WEITS, J
Producer:
19981101
In:
Voeding
vol. 23
Availability:
No items available.
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7.
[Thiamine, riboflavin and ascorbic acid content of vegetables prepared on a large kitchen and domestic scale].
[electronic resource]
by
Weits, J
Tjalma, F E
van der Meer, M A
Lassche, J B
Brouwer, J N
Producer:
19660217
In:
Voeding
vol. 26
Availability:
No items available.
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8.
Nutritive value and organoleptic properties of three vegetables fresh and preserved in six different ways.
[electronic resource]
by
Weits, J
van der Meer, M A
Lassche, J B
Meyer, J C
Steinbuch, E
Gersons, L
Producer:
19710504
In:
Internationale Zeitschrift fur Vitaminforschung. International journal of vitamin research. Journal international de vitaminologie
vol. 40
Availability:
No items available.
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