Ascorbic Acid Content of Frozen and Canned Fruits Before and After Preparation for Quantity Serving Page: Title Page
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ASCORBIC ACID CONTENT Of FROZEN AMD UaNB&U
FRUITS B^FORg AKD AFTER PREPARATION
FOR tY SRKVING
APPROVE:
'Pyefasse#
SSHT
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Boney, Lila Marette. Ascorbic Acid Content of Frozen and Canned Fruits Before and After Preparation for Quantity Serving, thesis, June 1948; Denton, Texas. (https://digital.library.unt.edu/ark:/67531/metadc75676/m1/1/: accessed July 18, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; .