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The Contribution of Processing Techniques To the Nutritional Value of Food

Perspectives in Public Health

Impact Factor: 2.3 / 5-Year Impact Factor: 3.6

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Research article

First published online July, 1955

The Contribution of Processing Techniques To the Nutritional Value of Food

Volume 75, Issue 7

https://doi.org/10.1177/146642405507500705

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