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Effect of different preparation treatments of the flavor and ascorbic acid content of Mexican lime juice after frozen storage

Graduation date: 1951

Identiferoai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26291
Date02 December 1950
CreatorsOsman, Hussein Osman Ahmed
Source SetsOregon State University
Languageen_US
Detected LanguageEnglish
TypeThesis/Dissertation

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