TY  - BOOK
AU  - Kim, Hyun.
TI  - The effect of cooking in the vitamin C content of tomatoes
AV  - PGS TX 553.V5 .K49 2013
PY  - 2013///
CY  - Las Piñas City, Philippines
PB  - Southville International School and Colleges,	
KW  - Vitamin C
KW  - Stability
KW  - Cooking (Vitamin content retention)
KW  - Tomatoes
KW  - Nutritional aspects
KW  - Food
KW  - Vitamin content
KW  - Nutrient retention
N1  - Includes bibliographical references
ER  -