The Temporary Preservation of Leaf Protein
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Abstract
The advisability of drying a moist foodstuff that will be used far from where it is made depends on the cost of transport, the cost of drying and the water content of the food.Downloads
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Published
1980-09-01
How to Cite
Pirie, N. W. (1980). The Temporary Preservation of Leaf Protein. The Indian Journal of Nutrition and Dietetics, 17(9), 349–352. Retrieved from http://mail.informaticsjournals.com/index.php/ijnd/article/view/12523
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