A comparison of the palatability, ascorbic acid content, and cost of market fresh broccoli with commercially frozen broccoli spears and cuts

A comparison of the palatability, ascorbic acid content, and cost of market fresh broccoli with commercially frozen broccoli spears and cuts

LD2668 .T4 1954 H85 === Master of Science

Bibliographic Details
Main Author: Huguenard, Eleanor Ann.
Published: 2015
Subjects:
Broccoli.
Masters theses
Online Access:http://hdl.handle.net/2097/24934

Internet

http://hdl.handle.net/2097/24934

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