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Ascorbic acid and carotene retention in green peppers and peaches after home dehydration and storage

No description available.
Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:q811kk56t
Date January 1983
CreatorsDesrosiers, Thérèse.
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 64551, Proquest: AAIML27194

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