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	1.	[Influence of different preservation and cooking procedures on the vitamin value of foods]. [electronic resource] by PERROTEAU, A Producer: 20040215 In: L' Alimentation et la vie vol. 39 Availability: No items available. Save to lists Add to cart (remove)
	2.	[New comparative data on antiscorbutic value of concentrated milk with added sugar, on condensed milk without added sugar, and on dried milks without added sugar]. [electronic resource] by RANDOIN, L PERROTEAU, A Producer: 20040215 In: Bulletin de l'Academie nationale de medecine vol. 136 Availability: No items available. Save to lists Add to cart (remove)
	3.	Experimental research on the comparative antiscorbutic value of fresh, pasteurized, boiled, autoclaved cow milk, unsweetened concentrate, sweetened concentrate, dry unsweetened and dry sweetened. [electronic resource] by RANDOIN, L PERROTEAU, A Producer: 20071227 In: Bulletin de l'Academie nationale de medecine vol. 133 Availability: No items available. Save to lists Add to cart (remove)

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