The effect of cooking in the vitamin C content of tomatoes / Hyun Kim.
Material type:
TextPublication details: Las Piñas City, Philippines : Southville International School and Colleges, 2013.Description: 19 p. : ill. ; 28 cmSubject(s): LOC classification: - PGS TX 553.V5 .K49 2013
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
PASS
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Luxembourg Library Portfolio Assessment of SISC Students Section | PGS TX 553.V5 .K49 2013 (Browse shelf(Opens below)) | Not for loan | P3136 |
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| PGS TX 553.C3 .C512 2003 The health impact of soda pop : | PGS TX 553.E6 .Y83 2012 Determination of sugar content of different energy drinks / | PGS TX 553.M55.S87 .L473 2005 A survey on the product acceptability of brand X milk / | PGS TX 553.V5 .K49 2013 The effect of cooking in the vitamin C content of tomatoes / | PGS TX 553.V5 .T168 2009 Vitamin C contents of different types of orange juices / | PGS TX 553.W3.P74 .L191 2005 Bottled water preferences among the families of lower school students of Southville International School and Colleges / | PGS TX 556.C4 .Ab149 2008 Iron content of different branded breakfast cereals / |
Includes bibliographical references.
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