Catalog Record: The effect of four cooking pressures on the retention of palatability and ascorbic acid in fresh and frozen broccoli, and folic acid in frozen broccoli. Report on special problem | Hathi Trust Digital Library

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The effect of four cooking pressures on the retention of palatability and ascorbic acid in fresh and frozen broccoli, and folic acid in frozen broccoli. Report on special problem.

Main Author: Causey, Kathryn.
Language(s): English
Published: [Ithaca, N. Y.] 1949.
Subjects: Pressure cooking.
Vitamin C
Folic acid.
Cooking (Broccoli)
Physical Description: 39 l. illus. 29 cm.
Original Format: Book
Locate a Print Version: Find in a library
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