The purpose of the present study is to determine the ascorbic acid content of raw cabbage salads as influenced by the method of shredding and by the kind of salad dressing used.
| Identifer | oai:union.ndltd.org:unt.edu/info:ark/67531/metadc75375 |
| Date | 05 1900 |
| Creators | Quinn, Veta Pearl |
| Contributors | Scoular, Florence I., Johnson, Mary Louise |
| Publisher | North Texas State Teachers College |
| Source Sets | University of North Texas |
| Language | English |
| Detected Language | English |
| Type | Thesis or Dissertation |
| Format | iv, 44 leaves, Text |
| Rights | Public, Copyright, Copyright is held by the author, unless otherwise noted. All rights reserved., Quinn, Veta Pearl |
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