The effect of temperature, cooking time, and salt concentration on the thiocyanate content of cabbage (Brassica capitata L.).
| Published in: | Compendium of Human Ecology Researches in the Philippines (2003 - 2013), 84 |
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| Main Author: | |
| Other Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
2003
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| Subjects: |