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1. The effect of large-scale methods of preparation on the vitamin content of food. II., The carotene, ascorbic acid, niacin, thiamin, riboflavin, pantothenic acid, and biotin content of carrots

Author(s):
Koch, Fred G., author
Publication:
Washington, D.C. : Headquarters, Military District of Washington Nutrition Laboratory, Office of the Pentagon Post Restaurant Officer, 1 December 1945
Subject(s):
Daucus carota
Vitamins
Nutritive Value
United States