Washington State College thesis from the Department of Home Economics. Research is regarding the effects of early microwave technology on peaches and berries. Written by WSU Food Science scholar Gladys Edna Cooper (aka, Gladys Kidd Jennings).
Thesis
A Comparative Study of the Ascorbic Acid and Carotene Content of Frozen Peaches and Boysenberries Defrosted with Dielectric Heat
Washington State University
Master of Science (MS), Washington State University
1948
DOI:
https://doi.org/10.7273/000007304
Abstract
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Details
- Title
- A Comparative Study of the Ascorbic Acid and Carotene Content of Frozen Peaches and Boysenberries Defrosted with Dielectric Heat
- Creators
- Gladys Edna Cooper
- Contributors
- Margaret McGregor (Chair)Selma Streit (Committee Member)Edward Ross (Committee Member)
- Awarding Institution
- Washington State University
- Academic Unit
- College of Agricultural, Human, and Natural Resource Sciences
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University
- Identifiers
- 99901223646401842
- Language
- English
- Resource Type
- Thesis