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 | January 1941 |
| 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. |
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