Cite
HARVARD Citation
Coe, S. et al. (2022). Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses. Nutrition bulletin. 47 (4), pp. 538-562. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Coe, S. et al. (2022). Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses. Nutrition bulletin. 47 (4), pp. 538-562. [Online].