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A comparison of the effects of two recommended methods of cooking on ascorbic acid (vitamin C) content of vegetables

M.S.

Identiferoai:union.ndltd.org:VTETD/oai:vtechworks.lib.vt.edu:10919/112498
Date January 1943
CreatorsIreson, Mamie Gillespie
ContributorsFoods and Nutrition
PublisherVirginia Agricultural and Mechanical College and Polytechnic Institute
Source SetsVirginia Tech Theses and Dissertation
LanguageEnglish
Detected LanguageEnglish
TypeThesis, Text
Format4 unnumbered pages, 27 leaves, application/pdf, application/pdf
RightsIn Copyright, http://rightsstatements.org/vocab/InC/1.0/
RelationOCLC# 28705794

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