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 the UNT Libraries to the UNT Digital Library, a digital repository hosted by the UNT Libraries. It has been viewed 383 times. More information about this thesis can be viewed below.

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  • Quinn, Veta Pearl

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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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  • 1944

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  • Feb. 9, 2012, 7:58 p.m.

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  • Nov. 12, 2012, 3:40 p.m.

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Thumbnail image of item number 1 in: 'The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage'.
Thumbnail image of item number 2 in: 'The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage'.
Thumbnail image of item number 3 in: 'The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage'.
Thumbnail image of item number 4 in: 'The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage'.

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Quinn, Veta Pearl. The Effect of Salad Dressings Upon the Ascorbic Acid Content of Raw Shredded Cabbage, thesis, 1944; Denton, Texas. (https://digital.library.unt.edu/ark:/67531/metadc75375/: accessed April 19, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; .

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