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About this Medicine article
The Effect of Cooking with and without Sodium Bicarbonate on the Thiamine, Riboflavin, and Ascorbic Acid Content of Peas by Johnston, Cornelia H.; Schauer, Louise; Rapaport, Sam; Deuel, Harry J. is a Medicine article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Medicine.
- Author
- Johnston, Cornelia H.; Schauer, Louise; Rapaport, Sam; Deuel, Harry J.
- Publisher
- American Society for Nutritional Sciences; Oxford University Press; Oxford University Press (OUP) (ISSN 0022-3166)
- Published
- 1943
- Language
- EN
- Field
- Medicine (Health Sciences)
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