A comparison of the sodium 2,6-dichlorobenzenoneindophenol and the diazotized 4-methoxy-2-nitroaniline colorimetric methods for determining reduced ascorbic acid content of frozen peas

Description

Call number: LD2668 .T4 1961 S77

Links & Downloads

1. http://hdl.handle.net/2097/25534

Tags

Food--Analysis.

Frozen peas.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/25534
Date	January 1961
Creators	Stowell, Martha Lois.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text