Title: Losses in boiling vegetables and the composition and digestibility of potatoes and eggs
Description: <a href="http://uf.catalog.fcla.edu/uf.jsp?st=UF005466537&ix=pm&I=0&V=D&pm=1" rel="nofollow">http://uf.catalog.fcla.edu/uf.jsp?st=UF005466537&ix=pm&I=0&V=D&pm=1</a>
Subjects: Eggs, Potatoes, Nutritive Value, Vegetables--chemistry.