Southville International School and Colleges
Southville International School and Colleges
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The effect of cooking in the vitamin C content of tomatoes /
by Kim, Hyun.
Type:
BookPublisher: Las Piñas City, Philippines : Southville International School and Colleges, 2013Description: 19 p. : ill. ; 28 cm.Subject(s): Vitamin C -- Stability | Cooking (Vitamin content retention) | Tomatoes -- Nutritional aspects | Food -- Vitamin content | Food -- Nutrient retention
| Item type | Location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
 PASS |
Luxembourg Library
Portfolio Assessment of SISC Students Section
Luxembourg Library |
PGS TX 553.V5 .K49 2013 (Browse shelf) | Not for loan | P3136 |
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| PGS TX 553.C3 .C512 2003 The health impact of soda pop : | PGS TX 553.E6 .Y83 2012 Determination of sugar content of different energy drinks / | PGS TX 553.M55.S87 .L473 2005 A survey on the product acceptability of brand X milk / | PGS TX 553.V5 .K49 2013 The effect of cooking in the vitamin C content of tomatoes / | PGS TX 553.V5 .T168 2009 Vitamin C contents of different types of orange juices / | PGS TX 553.W3.P74 .L191 2005 Bottled water preferences among the families of lower school students of Southville International School and Colleges / |
Includes bibliographical references.
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