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A determination of the ascorbic acid content of kitchenette sauerkraut and juice by means of the chemical titration method and biological assay

Thesis (M.S.)--University of Wisconsin--Madison, 1939. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 37-40).

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/608832384
Date January 1939
CreatorsWeagley, Eleanor Geraldiene.
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish

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