Palatability and Ascorbic Acid Content of Asparagus Blanched in the Pressure Saucepan Versus That Blanched in Boiling Water 1
bokomslag Palatability and Ascorbic Acid Content of Asparagus Blanched in the Pressure Saucepan Versus That Blanched in Boiling Water
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Palatability and Ascorbic Acid Content of Asparagus Blanched in the Pressure Saucepan Versus That Blanched in Boiling Water

Katherine Macaulay Calder

Häftad

319:-

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  • 48 sidor
  • 2021
  • Författare: Katherine Macaulay Calder
  • Format: Häftad
  • ISBN: 9781014332615
  • Språk: Engelska
  • Antal sidor: 48
  • Utgivningsdatum: 2021-09-01
  • Förlag: Hassell Street Press

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