Factors influencing the vitamin C content and palatability of home dehydrated green beans
- UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
- Mary Ashbrook Cornwell (Creator)
- Institution
- The University of North Carolina at Greensboro (UNCG )
- Web Site: http://library.uncg.edu/
- Advisor
- Orrea Pye
Abstract: History reveals that during every period of great conquest, the pique of war has tended to combine the powers of business and industry for the production of newer methods and better materials. This present worldwide conquest has resulted in the development of many improved products in almost every phase of our economic system. The food industry is an example of one which has recently made startling and momentous advances—especially in the discovery of a successful method of dehydrating foods. The development of dehydrated vegetables is the phase of this problem to be discussed here. The idea of drying vegetables is not new. According to Prescott, the Union Forces during the Civil War used vegetables, which had been dried and compressed into briquet form. 1
Factors influencing the vitamin C content and palatability of home dehydrated green beans
PDF (Portable Document Format)
6702 KB
Created on 1/1/1944
Views: 264
Additional Information
- Publication
- Thesis
- Language: English
- Date: 1944
- Subjects
- Vegetables $x Drying
- Vegetables in human nutrition
- Beans
- Dried beans