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

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

Call number: LD2668 .T4 1961 S77

Bibliographic Details
Main Author: Stowell, Martha Lois.
Published: 2015
Subjects:
Food > Analysis.
Frozen peas.
Masters theses
Online Access:http://hdl.handle.net/2097/25534

Internet

http://hdl.handle.net/2097/25534

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