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.2015-12-312015-12-311961http://hdl.handle.net/2097/25534Call number: LD2668 .T4 1961 S77Food--Analysis.Frozen peas.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 peasTextMasters theses