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

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

Scott, Norma Macdonald

Text (1945)

Part of Electronic Theses & Dissertations

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

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

Pian, Mei-po Lou

Text (1950)

Part of Electronic Theses & Dissertations