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Composition of Rhubarb at Different Stages of Maturity in Relation to Its Use in Cooking and Canning


Author:
Culpepper, Charles W. and Moon, Hubert H.
Source:
USDA
Year:
1933
Format:
p. 387-402.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND43968314