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The Effect of Antioxidant Ascorbic Acid upon the Ascorbic Acid Content of Certain Frozen Fruits

The purpose of this study is to determine the reduced and dehydroascorbic acid of certain frozen fruits prepared with and without ascorbic acid as an antioxidant.

Identiferoai:union.ndltd.org:unt.edu/info:ark/67531/metadc130323
Date08 1900
CreatorsCrow, Lucy Stuart
ContributorsScoular, Florence I., Sherman, Robert C., 1913-
PublisherNorth Texas State College
Source SetsUniversity of North Texas
LanguageEnglish
Detected LanguageEnglish
TypeThesis or Dissertation
Formatv, 39 leaves, Text
RightsPublic, Copyright, Copyright is held by the author, unless otherwise noted. All rights reserved., Crow, Lucy Stuart

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