The ascorbic acid content of selected vegetables during stages of preparation and service at a college cafeteria

Description

LD2668 .T4 1946 W3 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/24388

Tags

Cooking (Vegetables)

Vitamin C.

Food service.

Cookbooks.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/24388
Date	January 1946
Creators	Walker, Francis Hugh.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text