Losses of Vitamin C Content During the Cooking of Summer Squash
Description:
The general food supply is usually the source of vitamin C for many people, and since squash is a common food in the popular diets of Texans and is so generally grown over the state, this study has a two-fold purpose: (1) to ascertain the amount of vitamin C in the two varieties of squash most commonly used as food in Texas, and (2) to determine the effect of various methods of cooking upon the vitamin C content of these two varieties of squash.
Date:
1941
Creator:
Woodruff, Reba N.
Partner:
UNT Libraries