Effect of Time, Temperature, and Fortification Level on the Retention of Ascorbic Acid in Fortified Tomato Juice
| Main Author: | |
|---|---|
| Language: | English |
| Published: |
The Ohio State University / OhioLINK
1972
|
| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1227207050 |