00693nam a2200193 a 4500003000200000005001700002008004100019050002900060100001500089245007600104260009100180300002800271504004100299650002600340650004100366650003500407650002700442650003000469020250204091816.0130829s19uu    xx            00    eng d  aPGS TX 553.V5b.K49 2013  aKim, Hyun.  aThe effect of cooking in the vitamin C content of tomatoes /cHyun Kim.  aLas Piñas City, Philippines :bSouthville International School and Colleges,	c2013.  a19 p. :bill. ;c28 cm.  aIncludes bibliographical references.  aVitamin CvStability.  aCooking (Vitamin content retention).  aTomatoesvNutritional aspects.  aFoodvVitamin content.  aFoodvNutrient retention.