[VITAMIN C CONTENT OF VEGETABLES COOKED ACCORDING TO PRESENT METHODS].
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Ascorbic Acid↗
Biomedical subjects
J B LASSCHE
Publications and source records attributed to J B LASSCHE.
[WEIGHT CHANGES WHICH VEGETABLES UNDERGO BY COOKING].
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Cooking↗
[ORGANOLEPTIC PROPERTIES, THIAMINE CONTENT AND ASCORBIC ACID CONTENT OF CANNED AND FROZEN VEGETABLES].
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Ascorbic Acid↗
[Effect of light of different wave lengths on evaluation of taste and smell].
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Humans↗
[The influence of whole meal bread on calcium metabolism in school children].
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Bread↗
[Orienting investigation on the effect of a high-fat reducing diet on the cholesterol content of the blood serum].
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Cholesterol↗