Return to search

Losses of Vitamin C Content During the Cooking of Summer Squash

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.

Identiferoai:union.ndltd.org:unt.edu/info:ark/67531/metadc75346
Date08 1900
CreatorsWoodruff, Reba N.
ContributorsScoular, Florence I., Acker, Jessie E.
PublisherNorth Texas State Teachers College
Source SetsUniversity of North Texas
LanguageEnglish
Detected LanguageEnglish
TypeThesis or Dissertation
Formativ, 33 leaves, Text
CoverageUnited States - Texas
RightsPublic, Copyright, Copyright is held by the author, unless otherwise noted. All rights reserved., Woodruff, Reba N.

Page generated in 0.0017 seconds