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The Vitamin C content of fresh, dehydrated, and stored cabbage and potatoes as measured both chemically and biologically.

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1. https://escholarship.mcgill.ca/concern/theses/mp48sg84d

Identifer	oai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:mp48sg84d
Date	January 1949
Creators	Gass, Marcia Jean.
Contributors	Crampton, E. (Supervisor)
Publisher	McGill University
Source Sets	McGill University
Language	http://id.loc.gov/vocabulary/iso639-2/eng
Detected Language	English
Type	Thesis
Rights	All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
Relation	Pid: 124995