00645cam a22001931 4500009058958MiAaHDL20101112000000.0m d cr bn ---auaua870505s1949 nyua 000 0 eng dsdr-coo1271206(OCoLC)63366105NICNICCausey, Kathryn.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.[Ithaca, N. Y.]1949.39 l.illus.29 cm.Mode of access: Internet.Cooking (Broccoli)Folic acidVitamin CPressure cooking.00905895820100722162914.020101112000000.020120814064530.02024-11-26T18:30:12Z2024-11-26T18:30:02ZSDR-COOUNKNOWNloader.pl-001-001BKsdr-coo1271206cooSDRCOOcoo.31924003585506COO1271206COOCOO20241126googlecoo.319240035855061949pdren