| http://www.w3.org/ns/prov#value | - a naturally occurring pigment that predominates in red and yellow vegetables such as carrots and red peppers LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ??2007.
|
