[Nitrate levels of drinking water and vegetables and the influence of usual preparation methods [Germany, F.R.]]
1984
Meier-Ploeger, A. (Fachhochschule Niederrhein, Moenchengladbach (Germany, F.R.). Fachbereich Ernaehrung und Hauswirtschaft) | Kuerbel, P. | Vogt, G. | Waldeck, K.
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Bibliographic information
Pagination
pp. 282-283
Other Subjects
Garzeit; Gemuese; Gekocht; Roh; Moehren; Duensten; Hoechstwert; Vitamin-c-verluste; Garverfahren; Nitratarmes kochwasser
Language
German
Type
Conference
Conference
XXI. Wissenschaftlicher Kongress der Deutschen Gesellschaft fuer Ernaehrung, Bonn (Germany, F.R.), 29-30 Mar 1984
1985-08-15
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