Conserving food value, flavor, and attractiveness in cookung vegetables

Author(s)

• United States. Dept. of Agriculture
• Loughlin, Rosemary

Bibliographic Information

Conserving food value, flavor, and attractiveness in cookung vegetables

by Rosemary Loughlin

（Circular / United States Department of Agriculture, no.265）

United States. Dept. of Agriculture, 1933

Note

記述は遡及データによる

• NCID: BA50562593
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Washington, D.C.
• Pages/Volumes: 12 p.
• Size: 24 cm
• Parent Bibliography ID:
  • BA24013226