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The ascorbic acid content of some Maritime province foods

dc.contributor.authorCollier, Barbara C.
dc.contributor.authorMorrison, Mary F. MacK.
dc.contributor.authorMorse, Margaret E.
dc.contributor.authorNova Scotian Institute of Science
dc.date.accessioned2011-04-27T16:07:16Z
dc.date.available2011-04-27T16:07:16Z
dc.date.issued1941
dc.identifier.citationCollier, B.C., Morrison, M.F.M., & Morse, M.E. (1941). The ascorbic acid content of some Maritime province foods. Proceedings of the Nova Scotian Institute of Science, 20(3), 121-126.en_US
dc.identifier.urihttp://hdl.handle.net/10222/13458
dc.descriptionReceived June 27, 1941. Includes bibliographical references.en_US
dc.language.isoenen_US
dc.publisherThe Imperial Publishing Company Limiteden_US
dc.subjectVitamin Cen_US
dc.subjectMaritime Provincesen_US
dc.subjectAnnapolis Valley (Annapolis County and Kings County, N.S.)en_US
dc.subjectPotatoesen_US
dc.subjectTomatoesen_US
dc.subjectApplesen_US
dc.subjectChemistryen_US
dc.titleThe ascorbic acid content of some Maritime province foodsen_US
dc.typeArticleen_US
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