| 000 | 00774 a2200241 4500 | ||
|---|---|---|---|
| 005 | 20250515101845.0 | ||
| 264 | 0 | _c20071227 | |
| 008 | 200712s 0 0 eng d | ||
| 022 | _a0002-8223 | ||
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMUNSELL, H E | |
| 245 | 0 | 0 |
_aEffect of large-scale methods of preparation on the vitamin content of food; cabbage. _h[electronic resource] |
| 260 |
_bJournal of the American Dietetic Association _cMay 1949 |
||
| 300 |
_a420-6 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aBrassica |
| 650 | 0 | 4 | _aBrassicaceae |
| 650 | 0 | 4 | _aFood |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aVitamins |
| 700 | 1 | _aSTREIGHTOFF, F | |
| 773 | 0 |
_tJournal of the American Dietetic Association _gvol. 25 _gno. 5 _gp. 420-6 |
|
| 999 |
_c17639042 _d17639042 |
||