Lisiewska, Zofia, Piotr Gębczyński, Jacek Słupski, and Katarzyna Kur. “Effect of Processing and Cooking on Total and Soluble Oxalate Content in Frozen Root Vegetables Prepared for Consumption”. Agricultural and Food Science 20, no. 4 (January 4, 2011): 305–314. Accessed November 22, 2024. https://journal.fi/afs/article/view/6027.