The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage

Description:

The purpose of the present study is to determine the ascorbic acid content of raw cabbage salads as influenced by the method of shredding and by the kind of salad dressing used.

Creator(s): Quinn, Veta Pearl
Creation Date: 1944  
Partner(s):
UNT Libraries
Collection(s):
UNT Theses and Dissertations
Usage:
Total Uses: 90
Past 30 days: 5
Yesterday: 2
Creator (Author):
Publisher Info:
Place of Publication: Denton, Texas
Date(s):
  • Creation: 1944
Description:

The purpose of the present study is to determine the ascorbic acid content of raw cabbage salads as influenced by the method of shredding and by the kind of salad dressing used.

Degree:
Level: Master's
Discipline: Home Economics
Physical Description:

iv, 44 leaves

Language(s):
Subject(s):
Keyword(s): raw cabbage salads | ascorbic acid content
Contributor(s):
Partner:
UNT Libraries
Collection:
UNT Theses and Dissertations
Identifier:
  • CALL-NO: 379 N81 no.769
  • LOCAL-CONT-NO: n_00769
  • UNTCAT: b2466268 |
  • ARK: ark:/67531/metadc75375
  • ARK: ark:/67531/metadc75375
Resource Type: Thesis or Dissertation
Format: Text
Rights:
Access: Public
License: Copyright
Statement: Copyright is held by the author, unless otherwise noted. All rights reserved.
Holder: Quinn, Veta Pearl