The effects of preparation form and cooking time on the thiocyanate ion content in cabbage

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dc.contributor.authorLeith, Marshaen_US
dc.date.accessioned2012-12-21T15:30:43Z
dc.date.available2012-12-21T15:30:43Z
dc.date.issued1978en_US
dc.degree.disciplineFoods and Nutritionen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentix, 108 leaves :en_US
dc.identifierocm72787160en_US
dc.identifier.urihttp://hdl.handle.net/1993/14281
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleThe effects of preparation form and cooking time on the thiocyanate ion content in cabbageen_US
dc.typemaster thesisen_US
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