AbstractsBiology & Animal Science
Studies on the ascorbic acid content of dehydrated vegetables and its retention in cooking.
| Institution: | McGill University |
|---|---|
| Department: | School of Nutrition. |
| Degree: | MS. |
| Year: | 1942 |
| Keywords: | Nutrition. |
| Record ID: | 1518320 |
| Full text PDF: | http://digitool.library.mcgill.ca/thesisfile128346.pdf |
Abstract
Vegetable dehydration, or the scientificdrying of vegetables for domestic use has made greatprogress particularly during recent months. Contraryto popular opinion however, the demand for these vegatablesis very limited. Small quantities have beenbought for certain branches of the services, and limitedamounts have been purchased as emergency reserve rationsfor military and naval establishments (25). But keepingin mind the constantly changing conditions created by war,it is quite probable that in the future, dehydratedvegetables might be required in considerable quantity.[...]
