Open AccessHome Drying Methods and Their Effect on the Palatability, Cooking Quality, and Nutritive Value of Foods
Author(s) -
Esther L. Batchelder
Publication year - 1943
Publication title -
american journal of public health and the nations health
Language(s) - English
Resource type - Journals
eISSN - 2330-9679
pISSN - 0002-9572
DOI - 10.2105/ajph.33.8.941
Subject(s) - palatability , food science , value (mathematics) , quality (philosophy) , health benefits , environmental health , medicine , mathematics , traditional medicine , biology , statistics , philosophy , epistemology
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