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Book Chapter

Effects of Home Food Preparation Practices on Nutrient Content of Foods

  • Adams C
  • Erdman J
Springer Netherlands, (1988), 557-605
DOI: 10.1007/978-94-011-7030-7_21
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Adams, C. E., & Erdman, J. W. (1988). Effects of Home Food Preparation Practices on Nutrient Content of Foods. In Nutritional Evaluation of Food Processing (pp. 557–605). Springer Netherlands. https://doi.org/10.1007/978-94-011-7030-7_21

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