The palatability and ascorbic acid content of asparagus blanched in the pressure saucepan versus that blanched in boiling water

Description

Call number: LD2668 .T4 1951 C35 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/24719

Tags

Asparagus.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/24719
Date	January 1951
Creators	Calder, Katherine Macaulay.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text