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The Effect of Several Household and Quantity Cooking Procedures, and of Home Freezing on the Ascorbic Acid, Thiamine, and Riboflavin Retention in Certain Vegetables

Margaret Goldie Phillips

出版	Cornell Univ., 1944
URL	http://books.google.com.hk/books?id=7XFCAAAAYAAJ&hl=&source=gbs_api