Relation of color in cooked carrots to carotene content as determined by chromatographic and spectrophotometric methods
An edition of Relation of color in cooked carrots to carotene content as determined by chromatographic and spectrophotometric methods (1964)
By Nancy Carter Borchgrevink
Publish Date
1964
Publisher
-
Language
eng
Pages
64
Description:
subjects: Color of food, Carrots, Carotenes