Ascorbic Acid Content of Frozen and Canned Fruits Before and After Preparation for Quantity Serving

Citation

Boney, Lila Marette. Ascorbic Acid Content of Frozen and Canned Fruits Before and After Preparation for Quantity Serving. Denton, Texas. UNT Digital Library. http://digital.library.unt.edu/ark:/67531/metadc75676/. Accessed September 3, 2015.

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