Nutrient retention in thermally processed low-acid foods

Nutrient retention in thermally processed low-acid foods

Bibliographische Detailangaben
Weitere Verfasser: Alabastro, Estrella F.
Format: Buch
Sprache:English
Veröffentlicht: [Quezon City U.P.-NSDB Integrated Research Program 19- n]
Schlagworte:
Vitamin B1.
Canned foods > Effect of heat on.
Nutrient interactions.