Ascorbic acid content and palatability of Montmorency cherries canned by the cold and hot-pack methods

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Scott, Norma Macdonald

Date: 1945

Subjects: Canning and preserving
Cherry
Vitamin C

Program of Study: Foods and Nutrition

Degree Level: Masters

Language: English

Pages: 5, 41 pages

Permalink: https://doi.org/doi:10.25335/0bev-f371