Ascorbic Acid Content of Frozen and Canned Fruits Before and After Preparation for Quantity Serving
The present study was undertaken to compare the ascorbic acid content of canned and frozen fruits before and after preparation for quantity use.
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| Format: | Others |
| Language: | English |
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North Texas State Teachers College
1948
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| Online Access: | https://digital.library.unt.edu/ark:/67531/metadc75676/ |