000			00747nam a2200217 a 4500
003			0
005			20250204091816.0
008			130829s19uu xx 00 eng d
050			_aPGS TX 553.V5 _b.K49 2013
100			_aKim, Hyun.
245			_aThe effect of cooking in the vitamin C content of tomatoes / _cHyun Kim.
260			_aLas Piñas City, Philippines : _bSouthville International School and Colleges, _c2013.
300			_a19 p. : _bill. ; _c28 cm.
504			_aIncludes bibliographical references.
650			_aVitamin C _vStability.
650			_aCooking (Vitamin content retention).
650			_aTomatoes _vNutritional aspects.
650			_aFood _vVitamin content.
650			_aFood _vNutrient retention.
942			_2lcc _cPASS
999			_c99035 _d99035