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Effects of Food Preparation Procedures in Nutrient Retention with Emphasis on Foodservice Practices

  • Lachance P
  • Fisher M
Springer Netherlands, (1988), 505-556
DOI: 10.1007/978-94-011-7030-7_20
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Lachance, P. A., & Fisher, M. C. (1988). Effects of Food Preparation Procedures in Nutrient Retention with Emphasis on Foodservice Practices. In Nutritional Evaluation of Food Processing (pp. 505–556). Springer Netherlands. https://doi.org/10.1007/978-94-011-7030-7_20

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