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Virginia Agricultural and Mechanical College and Polytechnic Institute
A comparison of the effects of two recommended methods of cooking on ascorbic acid (vitamin C) content of vegetables
Abstract
M.S.
Degree
thesis:*- Name thesis:degree_name
- M.S.
- Level thesis:degree_level
- masters
- Discipline thesis:degree_discipline
- Foods and Nutrition
- Department dc:contributor.department
- Foods and Nutrition
- Grantor dc:publisher
- Virginia Agricultural and Mechanical College and Polytechnic Institute
- Year dc:date.issued
- 1943
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Ireson, Mamie Gillespie
Rights
dc:rights- Statement dc:rights
-
- In Copyright
- Licence dc:rights.uri
- Language dc:language.iso
- en
Identifiers
dc:identifier.*- Handle dc:identifier.uri
- http://hdl.handle.net/10919/112498
- OAI identifier oai:identifier
- oai:vtechworks.lib.vt.edu:10919/112498