The Temporary Preservation of Leaf Protein

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Authors

  • N. W. Pirie
     Rothamsted Experimental Station, Harpenden, Herts, AL5 2JQ V. K. ,GB

Abstract

The advisability of drying a moist foodstuff that will be used far from where it is made depends on the cost of transport, the cost of drying and the water content of the food.

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Published

1980-09-01

How to Cite

Pirie, N. W. (1980). The Temporary Preservation of Leaf Protein. The Indian Journal of Nutrition and Dietetics, 17(9), 349–352. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/12523

Issue

Volume 17, Issue 9, September 1980

Section

Feature Article

License

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