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Ascorbic Acid Content of Frozen and Canned Fruits Before and After Preparation for Quantity Serving

The present study was undertaken to compare the ascorbic acid content of canned and frozen fruits before and after preparation for quantity use.

Identiferoai:union.ndltd.org:unt.edu/info:ark/67531/metadc75676
Date06 1900
CreatorsBoney, Lila Marette
ContributorsScoular, Florence I., Truitt, Price
PublisherNorth Texas State Teachers College
Source SetsUniversity of North Texas
LanguageEnglish
Detected LanguageEnglish
TypeThesis or Dissertation
Formativ, 39 leaves, Text
RightsPublic, Copyright, Copyright is held by the author, unless otherwise noted. All rights reserved., Boney, Lila Marette

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