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The ascorbic acid, dehydroascorbic acid and diketogulonic acid content of canned and frozen juices and beverages in relation to cost

Graduation date: 1960

Identiferoai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26438
Date31 July 1959
CreatorsJarvis, Helen Wilma
ContributorsFincke, Margaret L.
Source SetsOregon State University
Languageen_US
Detected LanguageEnglish
TypeThesis/Dissertation

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