Influence of cooking processes on food nutrients
Subtitle: a compilation of abstracts
By: Walter J. Peterson and Harriet B. Pressly.
Contributors: Peterson, W. J. 1909-; Pressly, Harriet B.; North Carolina Agricultural Experiment Station.; National Cooperative Project. Conservation of Nutritive Value of Foods.
Series: North Carolina nutrition series -- no. 8.; N.C. Agr. Exp. Sta. tech. bul -- no. 81.; Technical bulletin (North Carolina Agricultural Experiment Station) -- no. 81.; Report (North Carolina nutrition series) -- no. 8.
Publisher: Agricultural Experiment Station of the North Carolina State College of Agriculture and Engineering
Published: 1946
Place of publication: Raleigh, N.C
Language: eng
Number of pages: 133
Subjects: Cookery -- Nutritional aspects -- Abstracts.; Nutrition -- Abstracts.; Food -- Analysis -- Abstracts.
Genres: Abstracts.
Notes: "National Cooperative Project, Conservation of Nutritive Value of Food."

"January, 1946."

"May, 1946."--Cover.

Includes indexes.

Lownenberg Collection--Do Not Weed.