The effect of maturity, storage and processing on the ascorbic acid content of onions, tomatoes and turnips

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dc.contributor.authorOlsen, Elizabeth Karenen_US
dc.date.accessioned2013-07-31T14:31:32Z
dc.date.available2013-07-31T14:31:32Z
dc.date.issued1946en_US
dc.degree.disciplineFoods and Nutritionen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent102 leaves.en_US
dc.identifierocm72795241en_US
dc.identifier.urihttp://hdl.handle.net/1993/21986
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleThe effect of maturity, storage and processing on the ascorbic acid content of onions, tomatoes and turnipsen_US
dc.typemaster thesisen_US
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