The effect of refrigerator storage on the palatability and ascorbic acid content of market fresh broccoli
| dc.contributor.author | Harries, Christene Anne. | en_US |
| dc.date.accessioned | 2015-12-31T20:48:44Z | |
| dc.date.available | 2015-12-31T20:48:44Z | |
| dc.date.issued | 1952 | en_US |
| dc.date.published | 1952 | en_US |
| dc.description | Call number: LD2668 .T4 1952 H34 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/24776 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Broccoli. | en_US |
| dc.subject.LCSH | Cold storage--Health aspects. | en_US |
| dc.title | The effect of refrigerator storage on the palatability and ascorbic acid content of market fresh broccoli | en_US |
| dc.type | Text | en_US |
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