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The effect of cooking in the vitamin C content of tomatoes /

Kim, Hyun.

The effect of cooking in the vitamin C content of tomatoes / Hyun Kim. - Las Piñas City, Philippines : Southville International School and Colleges, 2013. - 19 p. : ill. ; 28 cm.

Includes bibliographical references.

Subjects--Topical Terms:
Vitamin C--Stability.
Cooking (Vitamin content retention).
Tomatoes--Nutritional aspects.
Food--Vitamin content.
Food--Nutrient retention.

LC Class. No.: PGS TX 553.V5 / .K49 2013

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The effect of cooking in the vitamin C content of tomatoes /

SOUTHVILLE LIBRARY