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  E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/63359733 Title: The effect of salt on the retention of vitamins and palatability during the cooking of commercially frozen peas and home frozen broccoli. Author: Janet Ritchie Publisher: [Ithaca, N. Y. 1947] OCLC:63359733

  
  

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Subjects

• Salt
• Vitamins
• Cooking (Peas)
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The effect of salt on the retention of vitamins and palatability during the cooking of commercially frozen peas and home frozen broccoli.

Author:	Janet Ritchie
Publisher:	[Ithaca, N. Y. 1947]
Dissertation:	Thesis (M. S.) - Cornell Univ., June 1947.
Edition/Format:	Thesis/dissertation : Thesis/dissertation : EnglishView all editions and formats
Rating:	(not yet rated) 0 with reviews - Be the first.