A comparison of the palatability, ascorbic acid content, and cost of market fresh broccoli with commercially frozen broccoli spears and cuts

Description

LD2668 .T4 1954 H85 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/24934

Tags

Broccoli.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/24934
Date	January 1954
Creators	Huguenard, Eleanor Ann.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text