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 July 11, 2014.

Note: Inconsistencies in capitalization and punctuation within the Digital Library may affect this citation. Before using this citation in formal writing, please consult your preferred style manual. More information.