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EFFECT OF FREEZING AND FREEZER STORAGE ON THE ASCORBIC ACID CONTENT OF MUSKMELON, GRAPEFRUIT SECTIONS, AND STRAWBERRY PUREE

✍ Scribed by JEAN CHASE WOLEE; ROYENE F. OWEN; VIRGINIA R. CHARLES; FRANCES O. VAN DUYNE

No coin nor oath required. For personal study only.

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