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Program of Study: Foods and Nutrition
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Subject: Canning and preserving
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Electronic Theses & Dissertations
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Theses
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English
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Cherry
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Vitamin C
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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
Pian, Mei-po Lou
Text (1950)
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Electronic Theses & Dissertations
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