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

Description

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).

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/57578820.html

Tags

Sauer-kraut. Vitamin C.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/608832384
Date	January 1939
Creators	Weagley, Eleanor Geraldiene.
Source Sets	OCLC
Language	English
Detected Language	English