Relation of color in cooked carrots to carotene content as determined by chromatographic and spectrophotometric methods
By: by Nancy Carter Borchgrevink.
Published: 1964
Language: eng
Number of pages: 64
Subjects: Carotenes.; Carrots.; Color of food.
Notes: Typescript.

Thesis (M.S.)--Oregon State University, 1964.

Bibliography: leaves 59-64.