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_aNLM _beng _cNLM |
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| 100 | 1 | _aSTREIGHTOFF, F | |
| 245 | 0 | 0 |
_aEffect of large-scale methods of preparation on vitamin content of food; potatoes. _h[electronic resource] |
| 260 |
_bJournal of the American Dietetic Association _cFeb 1946 |
||
| 300 |
_a117-27 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aFood |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aSolanum tuberosum |
| 650 | 0 | 4 | _aVitamins |
| 700 | 1 | _aMUNSELL, H E | |
| 773 | 0 |
_tJournal of the American Dietetic Association _gvol. 22 _gp. 117-27 |
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_c20311124 _d20311124 |
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