Effect of time, temperature and fortification level on the retention of ascorbic acid in fortified tomato juice /

Description

Thesis (Ph. D.)--Ohio State University, 1972. / Includes bibliographical references (leaves 89-97). Available online via OhioLINK's ETD Center.

Links & Downloads

1. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1227207050

Tags

Vitamin C. Tomato juice.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/743513
Date	January 1972
Creators	Pope, Gerald Gene.
Source Sets	OCLC
Language	English
Detected Language	English
Source	Connect to resource