The effect of cooking methods on antioxidant properties of selected local vegetables /

The effect of cooking methods on antioxidant properties of selected local vegetables /

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書目詳細資料
主要作者:	Ng, Zhi Xiang
格式:	Thesis 圖書
語言:	English
出版:	2009.
主題:	Nutritional Physiological Phenomena Antioxidants > metabolism. Plants, Medicinal. Materia medica. Cookery.
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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