Catalog Record: 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 | Hathi Trust Digital Library

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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-
Language(s): English
Published: [Ithaca, N. Y.] 1948.
Subjects: Vitamin B1.
Vitamin C
Vitamin B2
Cooking (Lima beans)
Cooking (Cabbage)
Cooking (Broccoli)
Note: Thesis (M.S.) - Cornell Univ., Sept. 1948.
Physical Description: 57 l. tables (part fold.) 28 cm.
Original Format: Book
Locate a Print Version: Find in a library
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