The Effect of Cooking on the Vitamin A Value of Two Dehydrated Sweet Potato Products

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The purpose of the present study is to determine the effect of cooking on the vitamin A value of "Vita-Yam" candy and cookies.

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v, 38 leaves : ill.

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Herd, Ruby Lee 1943.

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This thesis is part of the collection entitled: UNT Theses and Dissertations and was provided by the UNT Libraries to the UNT Digital Library, a digital repository hosted by the UNT Libraries. It has been viewed 1824 times, with 5 in the last month. More information about this thesis can be viewed below.

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  • Herd, Ruby Lee

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The purpose of the present study is to determine the effect of cooking on the vitamin A value of "Vita-Yam" candy and cookies.

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v, 38 leaves : ill.

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  • 1943

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  • Feb. 14, 2012, 7:58 p.m.

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  • Sept. 5, 2012, 10:52 a.m.

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Thumbnail image of item number 1 in: 'The Effect of Cooking on the Vitamin A Value of Two Dehydrated Sweet Potato Products'.
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Herd, Ruby Lee. The Effect of Cooking on the Vitamin A Value of Two Dehydrated Sweet Potato Products, thesis, 1943; Denton, Texas. (https://digital.library.unt.edu/ark:/67531/metadc75488/: accessed April 19, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; .

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