The ascorbic acid content of selected vegetables during stages of preparation and service at a college cafeteria
| dc.contributor.author | Walker, Francis Hugh. | en_US |
| dc.date.accessioned | 2015-12-31T20:40:40Z | |
| dc.date.available | 2015-12-31T20:40:40Z | |
| dc.date.issued | 1946 | en_US |
| dc.date.published | 1946 | en_US |
| dc.description | LD2668 .T4 1946 W3 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/24388 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Cooking (Vegetables) | en_US |
| dc.subject.LCSH | Vitamin C. | en_US |
| dc.subject.LCSH | Food service. | en_US |
| dc.subject.LCSH | Cookbooks. | en_US |
| dc.title | The ascorbic acid content of selected vegetables during stages of preparation and service at a college cafeteria | en_US |
| dc.type | Text | en_US |
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