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
| dc.contributor.author | Stowell, Martha Lois. | en_US |
| dc.date.accessioned | 2015-12-31T20:57:42Z | |
| dc.date.available | 2015-12-31T20:57:42Z | |
| dc.date.issued | 1961 | en_US |
| dc.date.published | 1961 | en_US |
| dc.description | Call number: LD2668 .T4 1961 S77 | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/25534 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Food--Analysis. | en_US |
| dc.subject.LCSH | Frozen peas. | en_US |
| dc.title | 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 | en_US |
| dc.type | Text | en_US |
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