Catalog Record: The effect of salt on the retention of vitamins and palatability during the cooking of commercially frozen peas and home frozen broccoli | Hathi Trust Digital Library

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The effect of salt on the retention of vitamins and palatability during the cooking of commercially frozen peas and home frozen broccoli.

Main Author: Ritchie, Janet, 1922-
Language(s): English
Published: [Ithaca, N. Y. 1947]
Subjects: Salt
Vitamins
Cooking (Peas)
Cooking (Broccoli)
Physical Description: 40 l. illus. 28 cm.
Original Format: Book
Locate a Print Version: Find in a library
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