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- W2116344576 abstract "Journal of Food ScienceVolume 14, Issue 4 p. 298-302 ASCORBIC ACID CONTENT OF FROZEN AND CANNED FRUITS BEFORE AND AFTER PREPARATION FOR QUANTITY SERVING LILA BONEY FERGUSON, LILA BONEY FERGUSON School of Home Economics, North Texas State College, Denton, Texas Submitted in partial fulfillment of the Master of Science degree in Foods and Nutrition.Search for more papers by this authorFLORENCE I. SCOULAR, FLORENCE I. SCOULAR School of Home Economics, North Texas State College, Denton, TexasSearch for more papers by this author LILA BONEY FERGUSON, LILA BONEY FERGUSON School of Home Economics, North Texas State College, Denton, Texas Submitted in partial fulfillment of the Master of Science degree in Foods and Nutrition.Search for more papers by this authorFLORENCE I. SCOULAR, FLORENCE I. SCOULAR School of Home Economics, North Texas State College, Denton, TexasSearch for more papers by this author First published: July 1949 https://doi.org/10.1111/j.1365-2621.1949.tb16236.xCitations: 2 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume14, Issue4July 1949Pages 298-302 RelatedInformation" @default.
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- W2116344576 title "ASCORBIC ACID CONTENT OF FROZEN AND CANNED FRUITS BEFORE AND AFTER PREPARATION FOR QUANTITY SERVING" @default.
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