Studies on the retention of L-ascorbic acid, thiamine and riboflavin as influenced by heat treatments in vegetables.
1980
Salib A.G. | Gabr S. | Noor E. | El Hennawy S.
Bibliographic information
Chemie, Mikrobiologie, Technologie der Lebensmittel
Volume
6
ISSN
0366-7154
Pagination
v.186-188(6)
Language
English
Note
3 tables; 14 ref. Summaries (De, En).
Type
Journal Article; Summary
Source
Chemie,-Mikrobiologie,-Technologie-der-Lebensmittel (Germany, F.R.). (1980). v. 6(6) p. 186-188.
Corporate Author
Ministere de l' Agriculture, Bruxelles (Belgium). Administration des Services Economiques.
2012-11-15
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