A statistical study of the effect of maturity, storage and processing on the ascorbic acid content of cabbage

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dc.contributor.authorSmith, Elizabeth.en_US
dc.date.accessioned2012-11-21T20:32:56Z
dc.date.available2012-11-21T20:32:56Z
dc.date.issued1948en_US
dc.degree.disciplineFoods and Nutritionen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent141 leaves.en_US
dc.identifierocm72805354en_US
dc.identifier.urihttp://hdl.handle.net/1993/11630
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleA statistical study of the effect of maturity, storage and processing on the ascorbic acid content of cabbageen_US
dc.typemaster thesisen_US
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