Československá hygiena 1962, 7(4):244-247

The vitamin content of potatoes cooked by common methods and by short boiling

Karel Halačka

Keywords: catering services; Solanum tuberosum; cooking; nutritional value; vitamin C

Published: April 1, 1962  Show citation

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Halačka K. The vitamin content of potatoes cooked by common methods and by short boiling. Československá hygiena. 1962;7(4):244-247.
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