A comparison of the effects of two recommended methods of cooking on ascorbic acid (vitamin C) content of vegetables

Ireson, Mamie Gillespie2022-11-092022-11-091943http://hdl.handle.net/10919/1124984 unnumbered pages, 27 leavesapplication/pdfenIn CopyrightLD5655.V855 1943.I747VegetablesVitamin CA comparison of the effects of two recommended methods of cooking on ascorbic acid (vitamin C) content of vegetablesThesis