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

Huguenard, Eleanor Ann.2015-12-312015-12-311954http://hdl.handle.net/2097/24934LD2668 .T4 1954 H85Broccoli.A comparison of the palatability, ascorbic acid content, and cost of market fresh broccoli with commercially frozen broccoli spears and cutsTextMasters theses