AbstractsBiology & Animal Science
Effect of Time, Temperature, and Fortification Level on the Retention of Ascorbic Acid in Fortified Tomato Juice
| Institution: | The Ohio State University |
|---|---|
| Department: | Horticulture and Crop Science |
| Degree: | PhD |
| Year: | 1972 |
| Record ID: | 1584351 |
| Full text PDF: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1227207050 |
Abstract
