| 000 | 00850 a2200265 4500 | ||
|---|---|---|---|
| 005 | 20250515101517.0 | ||
| 264 | 0 | _c20071227 | |
| 008 | 200712s 0 0 eng d | ||
| 022 | _a0007-1447 | ||
| 024 | 7 |
_a10.1136/bmj.1.4604.574 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aCHAPPELL, G M | |
| 245 | 0 | 0 |
_aEffect of pressure cooking on vitamin C content of vegetables. _h[electronic resource] |
| 260 |
_bBritish medical journal _cApr 1949 |
||
| 300 |
_a574 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAscorbic Acid |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 | _aPressure |
| 650 | 0 | 4 | _aVegetables |
| 650 | 0 | 4 | _aVitamins |
| 700 | 1 | _aHAMILTON, A M | |
| 773 | 0 |
_tBritish medical journal _gvol. 1 _gno. 4604 _gp. 574 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1136/bmj.1.4604.574 _zAvailable from publisher's website |
| 999 |
_c17627199 _d17627199 |
||