Dehydrarion of Foods and the Effect on their Nutritional Value

doi:10.1079/PNS19440024

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Dehydrarion of Foods and the Effect on their Nutritional Value

Published online by Cambridge University Press: 28 February 2007

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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]
Copyright: Copyright © The Nutrition Society 1944

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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Article contents

Dehydrarion of Foods and the Effect on their Nutritional Value

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