A comparison of the effects of two recommended methods of cooking on ascorbic acid (vitamin C) content of vegetables
| dc.contributor.author | Ireson, Mamie Gillespie | en |
| dc.contributor.department | Foods and Nutrition | en |
| dc.date.accessioned | 2022-11-09T06:27:52Z | en |
| dc.date.available | 2022-11-09T06:27:52Z | en |
| dc.date.issued | 1943 | en |
| dc.description.degree | M.S. | en |
| dc.format.extent | 4 unnumbered pages, 27 leaves | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.uri | http://hdl.handle.net/10919/112498 | en |
| dc.language.iso | en | en |
| dc.publisher | Virginia Agricultural and Mechanical College and Polytechnic Institute | en |
| dc.relation.isformatof | OCLC# 28705794 | en |
| dc.rights | In Copyright | en |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
| dc.subject.lcc | LD5655.V855 1943.I747 | en |
| dc.subject.lcsh | Vegetables | en |
| dc.subject.lcsh | Vitamin C | en |
| dc.title | A comparison of the effects of two recommended methods of cooking on ascorbic acid (vitamin C) content of vegetables | en |
| dc.type | Thesis | en |
| dc.type.dcmitype | Text | en |
| thesis.degree.discipline | Foods and Nutrition | en |
| thesis.degree.grantor | Virginia Agricultural and Mechanical College and Polytechnic Institute | en |
| thesis.degree.level | masters | en |
| thesis.degree.name | M.S. | en |
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