A statistical study of the effect of maturity, storage and processing on the ascorbic acid content of cabbage

A statistical study of the effect of maturity, storage and processing on the ascorbic acid content of cabbage

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Bibliographic Details
Main Author: Smith, Elizabeth.
Published: 2012
Online Access:http://hdl.handle.net/1993/11630

Internet

http://hdl.handle.net/1993/11630

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