Ascorbic acid retention during the home cooking of frozen lima beans and thiamine and riboflavin retention during the large-scale cooking of broccoli and cabbage.
|Main Author:||Banton, Judith May, 1924-|
[Ithaca, N. Y.] 1948.
Cooking (Lima beans)
Thesis (M.S.) - Cornell Univ., Sept. 1948.
tables (part fold.)
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