A comparison of the palatability, ascorbic acid content, and cost of market fresh broccoli with commercially frozen broccoli spears and cuts

A comparison of the palatability, ascorbic acid content, and cost of market fresh broccoli with commercially frozen broccoli spears and cuts

LD2668 .T4 1954 H85 === Master of Science

Bibliographic Details
Main Author:	Huguenard, Eleanor Ann.
Published:	2015
Subjects:	Broccoli. Masters theses
Online Access:	http://hdl.handle.net/2097/24934

Internet

http://hdl.handle.net/2097/24934