Quartermaster Corps manual: Committee on food research, food acceptance research, Quartermaster food and container institute for the Armed Forces

Quartermaster Corps manual: Committee on food research, food acceptance research, Quartermaster food and container institute for the Armed Forces

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Retentions during the cooking of one fresh vegetable, one canned vegetable and one unsulfited dehydrated vegetable ... The palatability retention in cabbage cut in three ways and cooked in a steam- jacketed kettle and in a steamer rangedanbsp;...


Title:Quartermaster Corps manual: Committee on food research, food acceptance research, Quartermaster food and container institute for the Armed Forces
Author: United States. Quartermaster General of the Army
Publisher: - 1946
ISBN-13:

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