The palatability and ascorbic acid retention of red cherries and green beans preserved by home methods of canning, freezing, dehydrating and salting

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Pian, Mei-po Lou

Date: 1950

Subjects: Canning and preserving

Program of Study: Foods and Nutrition

Degree Level: Masters

Language: English

Pages: 4, 45 leaves

Permalink: https://doi.org/doi:10.25335/rfv7-s418