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1936
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Subject
Food -- Vitamin content
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The vitamin C value of commercially canned tomato juice
The losses of calcium in cooking kale
The vitamin G (B₂) content of frozen strawberries
Losses in vitamin B value of cooked peas held at steam table temperature
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Academic Affiliation
Foods and Nutrition
4
Commencement Year
1936
4
Creator
Bertram, Mary Elizabeth
1
Jenkins, Pearl Mabel
1
Spike, Frances Miriam
1
Webb, Iva Nellie
1
Date
1936
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4
Decade
1930-1939
4
Degree Field
Foods and Nutrition
4
Degree Level
Master's
4
Degree Name
Master of Science (M.S.)
4
Language
English [eng]
4
Non-Academic Affiliation
Oregon State University. Graduate School
4
Peer Reviewed
No
4
Resource Type
Masters Thesis
4
Rights Statement
Copyright Not Evaluated
4
Subject
Food -- Vitamin content
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4
Calcium
1
Canned tomatoes
1
Frozen strawberries
1
Kale
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