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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