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The Ascorbic Acid, Thiamin, Riboflavin, and Carotene Content of Asparagus and Spinach in the Fresh, Stored, and Frozen State Both Before and After Cooking

Ella Gertrude Gleim

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