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Clemson University
Effects of Common Culinary Cooking Techniques on the Antioxidants in Collard Greens
Degree
thesis:*- Name thesis:degree_name
- Master of Science (MS)
- Level thesis:degree_level
- Thesis
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Clifford, Alexander
- Contributors dc:contributor
-
- Dawson, Paul
- Dawson , Paul
- Pometto III , Anthony
- Sharp , Julia
Subjects
dc:subject × 7Identifiers
dc:identifier.*- Repository record dc:identifier
- https://open.clemson.edu/all_theses/946
- OAI identifier oai:identifier
- oai:open.clemson.edu:all_theses-1946