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
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Boney, Lila Marette. Ascorbic Acid Content of Frozen and Canned Fruits Before and After Preparation for Quantity Serving, thesis, 1948; Denton, Texas. (digital.library.unt.edu/ark:/67531/metadc75676/m1/1/: accessed September 22, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; .