Effect of Time, Temperature, and Fortification Level on the Retention of Ascorbic Acid in Fortified Tomato Juice

Effect of Time, Temperature, and Fortification Level on the Retention of Ascorbic Acid in Fortified Tomato Juice

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Bibliographic Details
Main Author: Pope, Gerald Gene
Language:English
Published: The Ohio State University / OhioLINK 1972
Online Access:http://rave.ohiolink.edu/etdc/view?acc_num=osu1227207050
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spelling ndltd-OhioLink-oai-etd.ohiolink.edu-osu12272070502021-08-03T05:54:49Z Effect of Time, Temperature, and Fortification Level on the Retention of Ascorbic Acid in Fortified Tomato Juice Pope, Gerald Gene 1972 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1227207050 http://rave.ohiolink.edu/etdc/view?acc_num=osu1227207050 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection NDLTD
language English
sources NDLTD
author Pope, Gerald Gene
spellingShingle Pope, Gerald Gene
Effect of Time, Temperature, and Fortification Level on the Retention of Ascorbic Acid in Fortified Tomato Juice
author_facet Pope, Gerald Gene
author_sort Pope, Gerald Gene
title Effect of Time, Temperature, and Fortification Level on the Retention of Ascorbic Acid in Fortified Tomato Juice
title_short Effect of Time, Temperature, and Fortification Level on the Retention of Ascorbic Acid in Fortified Tomato Juice
title_full Effect of Time, Temperature, and Fortification Level on the Retention of Ascorbic Acid in Fortified Tomato Juice
title_fullStr Effect of Time, Temperature, and Fortification Level on the Retention of Ascorbic Acid in Fortified Tomato Juice
title_full_unstemmed Effect of Time, Temperature, and Fortification Level on the Retention of Ascorbic Acid in Fortified Tomato Juice
title_sort effect of time, temperature, and fortification level on the retention of ascorbic acid in fortified tomato juice
publisher The Ohio State University / OhioLINK
publishDate 1972
url http://rave.ohiolink.edu/etdc/view?acc_num=osu1227207050
work_keys_str_mv AT popegeraldgene effectoftimetemperatureandfortificationlevelontheretentionofascorbicacidinfortifiedtomatojuice
_version_ 1719427656332607488

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