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The ascorbic acid content of frozen peas cooked in a pressure saucepan at different altitudes

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dc.contributor.authorMcClure, Louisa, author
dc.contributor.authorDyar, Elizabeth, advisor
dc.contributor.authorSlocum, Flora L., committee member
dc.contributor.authorClark, Eugenia B., committee member
dc.date.accessioned2017-11-30T22:22:04Z
dc.date.available2017-11-30T22:22:04Z
dc.date.issued1946
dc.descriptionThesis pages 1-2 bound out of order.
dc.description.abstractTo view the abstract, please see the full text of the document.
dc.format.mediummasters theses
dc.identifier.urihttps://hdl.handle.net/10217/185230
dc.languageEnglish
dc.language.isoeng
dc.publisherColorado State University. Libraries
dc.relationCatalog record number (MMS ID): 991003904009703361
dc.relation378.788 AO 1946 8
dc.relation.ispartof1920-1949
dc.rightsCopyright and other restrictions may apply. User is responsible for compliance with all applicable laws. For information about copyright law, please see https://libguides.colostate.edu/copyright.
dc.subjectPeas
dc.subjectCooking (Peas)
dc.subjectCooking (Frozen foods)
dc.titleThe ascorbic acid content of frozen peas cooked in a pressure saucepan at different altitudes
dc.typeText
dcterms.rights.dplaThis Item is protected by copyright and/or related rights (https://rightsstatements.org/vocab/InC/1.0/). You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
thesis.degree.disciplineFoods and Nutrition
thesis.degree.grantorColorado A & M College
thesis.degree.levelMasters
thesis.degree.nameMaster of Science (M.S.)

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