The general food supply is usually the source of vitamin C for many people, and since squash is a common food in the popular diets of Texans and is so generally grown over the state, this study has a two-fold purpose: (1) to ascertain the amount of vitamin C in the two varieties of squash most commonly used as food in Texas, and (2) to determine the effect of various methods of cooking upon the vitamin C content of these two varieties of squash.
Identifer | oai:union.ndltd.org:unt.edu/info:ark/67531/metadc75346 |
Date | 08 1900 |
Creators | Woodruff, Reba N. |
Contributors | Scoular, Florence I., Acker, Jessie E. |
Publisher | North Texas State Teachers College |
Source Sets | University of North Texas |
Language | English |
Detected Language | English |
Type | Thesis or Dissertation |
Format | iv, 33 leaves, Text |
Coverage | United States - Texas |
Rights | Public, Copyright, Copyright is held by the author, unless otherwise noted. All rights reserved., Woodruff, Reba N. |
Page generated in 0.0016 seconds