A comparison of the palatability, ascorbic acid content, and cost of market fresh broccoli with commercially frozen broccoli spears and cuts
| dc.contributor.author | Huguenard, Eleanor Ann. | en_US |
| dc.date.accessioned | 2015-12-31T20:50:28Z | |
| dc.date.available | 2015-12-31T20:50:28Z | |
| dc.date.issued | 1954 | en_US |
| dc.date.published | 1954 | en_US |
| dc.description | LD2668 .T4 1954 H85 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/24934 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Broccoli. | en_US |
| dc.title | A comparison of the palatability, ascorbic acid content, and cost of market fresh broccoli with commercially frozen broccoli spears and cuts | en_US |
| dc.type | Text | en_US |
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