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

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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.

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iv, 44 leaves

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Quinn, Veta Pearl 1944.

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This thesis is part of the collection entitled: UNT Theses and Dissertations and was provided by UNT Libraries to Digital Library, a digital repository hosted by the UNT Libraries. It has been viewed 187 times . More information about this thesis can be viewed below.

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  • Quinn, Veta Pearl

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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.

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iv, 44 leaves

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UNT Theses and Dissertations

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  • 1944

Added to The UNT Digital Library

  • Feb. 9, 2012, 7:58 p.m.

Description Last Updated

  • Nov. 12, 2012, 3:40 p.m.

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Citations, Rights, Re-Use

Quinn, Veta Pearl. The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage, thesis, 1944; Denton, Texas. (digital.library.unt.edu/ark:/67531/metadc75375/: accessed February 20, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; .