The palatability and ascorbic acid content of asparagus blanched in the pressure saucepan versus that blanched in boiling water

Calder, Katherine Macaulay.2015-12-312015-12-311951http://hdl.handle.net/2097/24719Call number: LD2668 .T4 1951 C35Asparagus.The palatability and ascorbic acid content of asparagus blanched in the pressure saucepan versus that blanched in boiling waterTextMasters theses