Dehydrarion of Foods and the Effect on their Nutritional Value

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Type: Meeting Report
Information: Proceedings of the Nutrition Society , Volume 1 , Issue 3-4 , September 1944 , pp. 113 - 141

DOI: https://doi.org/10.1079/PNS19440024 [Opens in a new window]

References

Cutting, C. L. and Reay, G. A. (1944). Chem. and Ind. 47.Google Scholar

Hardy, A. C. and Cutting, C. L. (1942). Brit. Pat. No. 544, 229.Google Scholar

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Dehydrarion of Foods and the Effect on their Nutritional Value

Volume 1, Issue 3-4
DOI: https://doi.org/10.1079/PNS19440024

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Dehydrarion of Foods and the Effect on their Nutritional Value

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