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EFFECTS OF DIFFERENT METHODS OF COOKING ON THE ASCORBIC ACID CONTENT OF CABBAGE 1
Author(s) -
NOBLE ISABEL,
WADDELL EUDORA
Publication year - 1945
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1945.tb16165.x
Subject(s) - ascorbic acid , saint , library science , art history , computer science , history , chemistry , food science