Effects of cooking methods and processing stages on vitamin C in traditional Lebanese meals (Englisch)
- Neue Suche nach: Farhat, Antoine G.
- Neue Suche nach: Fossian, Talar M.
- Neue Suche nach: Blades, Mabel
- Neue Suche nach: Farhat, Antoine G.
- Neue Suche nach: Fossian, Talar M.
In:
Nutrition & Food Science
;
40
, 5
;
504-514
;
2010
-
ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Effects of cooking methods and processing stages on vitamin C in traditional Lebanese meals
-
Beteiligte:
-
Erschienen in:Nutrition & Food Science ; 40, 5 ; 504-514
-
Verlag:
- Neue Suche nach: Emerald Group Publishing Limited
-
Erscheinungsdatum:14.09.2010
-
Format / Umfang:11 pages
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ISSN:
-
DOI:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Elektronische Ressource
-
Sprache:Englisch
-
Schlagwörter:
-
Datenquelle:
Inhaltsverzeichnis – Band 40, Ausgabe 5
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Effects of cooking methods and processing stages on vitamin C in traditional Lebanese mealsFarhat, Antoine G. / Fossian, Talar M. et al. | 2010
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