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    The effect of temperature, cooking time, and salt concentration on the thiocyanate content of cabbage (Brassica capitata L.). द्वारा Sagun, G. G.

    में प्रकाशित Compendium of Human Ecology Researches in the Philippines (2003)
    लेख

    The effect of temperature, cooking time, and salt concentration on the thiocyanate content of cabbage (Brassica capitata L.).

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