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 - Stowell, Martha Lois. (My University, 1961)
Call number: LD2668 .T4 1961 S77
Keywords: Food--Analysis.; Frozen peas.; Masters theses