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Ascorbic acid (Vitamin C) content of tomatoes and apples

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https://hdl.handle.net/10355/57874
dc.contributor.authorMurneek, A. E. (Andrew Edward), 1888-eng
dc.contributor.authorMaharg, Leta G.eng
dc.contributor.authorWittwer, S. H. (Sylvan Harold), 1917-eng
dc.contributor.corporatenameUniversity of Missouri. Agricultural Experiment Stationeng
dc.date.issued1954eng
dc.descriptionReport on Department of Horticulture Research Project No. 212, entitled, 'Conservation of nutritive value of foods'--P. [2].eng
dc.descriptionDigitized 2007 AES.eng
dc.description.bibrefIncludes bibliographical references (pages 21-24).eng
dc.format.extent24 pages ; 23 cmeng
dc.identifier.merlinb63944972eng
dc.identifier.oclc19900956eng
dc.identifier.otherage000568eng
dc.identifier.urihttps://hdl.handle.net/10355/57874
dc.languageEnglisheng
dc.publisherUniversity of Missouri, College of Agriculture, Agricultural Experiment Stationeng
dc.relation.ispartofseriesResearch bulletin (University of Missouri. Agricultural Experiment Station) ; no. 0568eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.subject.lcshVitamin Ceng
dc.subject.lcshApples -- Compositioneng
dc.subject.lcshTomatoes -- Compositioneng
dc.titleAscorbic acid (Vitamin C) content of tomatoes and appleseng
dc.typeBookeng


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