The ascorbic acid content of selected vegetables during stages of preparation and service at a college cafeteria

The ascorbic acid content of selected vegetables during stages of preparation and service at a college cafeteria

LD2668 .T4 1946 W3 === Master of Science

Bibliographic Details
Main Author: Walker, Francis Hugh.
Published: 2015
Subjects:
Cooking (Vegetables)
Vitamin C.
Food service.
Cookbooks.
Masters theses
Online Access:http://hdl.handle.net/2097/24388

Internet

http://hdl.handle.net/2097/24388

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