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Nutritive value and organoleptic properties of three vegetables fresh and preserved in six different ways.
Nutritive value and organoleptic properties of three vegetables fresh and preserved in six different ways.
1970
J Weits
M. A. van der Meer
J. B. Lassche
J. C. M. Meyer
E. Steinbuch
L. Gersons
Keywords:
beta-Carotene
Freeze-drying
Food science
Organoleptic
Biochemistry
Riboflavin
Chemistry
Spinach
ascorbic acid
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