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Nancy Carter Borchgrevink

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CarotenesRelation of color in cooked carrots to carotene content as determined by chromatographic and spectrophotometric methodsNancy Carter Borchgrevink

Relation of color in cooked carrots to carotene content as determined by chromatographic and spectrophotometric methods

Nancy Carter Borchgrevink · Yayınevi bilinmiyor

64 sayfa · 1964

Color of food / Carrots / Carotenes