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A Comparison of Two Calorimetric Methods for Determining Reduced Ascorbic Acid in Frozen Peas

✍ Scribed by MARTHA LOIS STOWELL; GWENDOLYN L. TINKLIN; DOROTHY L. HARRISON

Book ID: 108796773
Publisher: Institute of Food Technologists
Year: 1962
Tongue: English
Weight: 270 KB
Volume: 27
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1962.tb00104.x

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