AbstractsBiology & Animal Science
The Vitamin C content of fresh, dehydrated, and stored cabbage and potatoes as measured both chemically and biologically.
| Institution: | McGill University |
|---|---|
| Department: | School of Nutrition. |
| Degree: | MS. |
| Year: | 1949 |
| Keywords: | Vitamin C.; Cabbage.; Potatoes. |
| Record ID: | 1539081 |
| Full text PDF: | http://digitool.library.mcgill.ca/thesisfile124995.pdf |
Abstract
Two chemical methods for determining the ascorbic acid content of fresh, dehydrated, and stored cabbage and potato, although in close agreement for fresh cabbage and potato, were not in agreement for the dehydrated and stored forms.[...]
