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Katherine Macaulay Calder

Katherine Macaulay Calder

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Palatability and Ascorbic Acid Content of Asparagus Blanched in the Pressure Saucepan Versus That Blanched in Boiling Water2 % NR
Palatability and Ascorbic Acid Content of Asparagus Blanched in the Pressure Saucepan Versus That Blanched in Boiling Water
By: Katherine Macaulay Calder
Publisher: Creative Media Partners, LLC
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₹1,228
₹1,203
Binding:
Paperback
Release:
09 Sep 2021
Language:
English
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