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The effect of refrigerator storage on the palatability and ascorbic acid content of market fresh broccoli

Call number: LD2668 .T4 1952 H34 / Master of Science

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/24776
Date January 1952
CreatorsHarries, Christene Anne.
Source SetsK-State Research Exchange
Detected LanguageEnglish
TypeText

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