The effect of time, temperature, and level of ascorbic acid fortification on the color of tomato juice /
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| Language: | English |
| Published: |
The Ohio State University / OhioLINK
1973
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| Subjects: | |
| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1486741228240779 |
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ndltd-OhioLink-oai-etd.ohiolink.edu-osu1486741228240779 |
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oai_dc |
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ndltd-OhioLink-oai-etd.ohiolink.edu-osu14867412282407792021-08-03T06:47:12Z The effect of time, temperature, and level of ascorbic acid fortification on the color of tomato juice / Flinn, Gary Lee Agriculture Tomato juice Coloring matter in food Vitamin C 1973 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1486741228240779 http://rave.ohiolink.edu/etdc/view?acc_num=osu1486741228240779 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 |
| topic |
Agriculture Tomato juice Coloring matter in food Vitamin C |
| spellingShingle |
Agriculture Tomato juice Coloring matter in food Vitamin C Flinn, Gary Lee The effect of time, temperature, and level of ascorbic acid fortification on the color of tomato juice / |
| author |
Flinn, Gary Lee |
| author_facet |
Flinn, Gary Lee |
| author_sort |
Flinn, Gary Lee |
| title |
The effect of time, temperature, and level of ascorbic acid fortification on the color of tomato juice / |
| title_short |
The effect of time, temperature, and level of ascorbic acid fortification on the color of tomato juice / |
| title_full |
The effect of time, temperature, and level of ascorbic acid fortification on the color of tomato juice / |
| title_fullStr |
The effect of time, temperature, and level of ascorbic acid fortification on the color of tomato juice / |
| title_full_unstemmed |
The effect of time, temperature, and level of ascorbic acid fortification on the color of tomato juice / |
| title_sort |
effect of time, temperature, and level of ascorbic acid fortification on the color of tomato juice / |
| publisher |
The Ohio State University / OhioLINK |
| publishDate |
1973 |
| url |
http://rave.ohiolink.edu/etdc/view?acc_num=osu1486741228240779 |
| work_keys_str_mv |
AT flinngarylee theeffectoftimetemperatureandlevelofascorbicacidfortificationonthecoloroftomatojuice AT flinngarylee effectoftimetemperatureandlevelofascorbicacidfortificationonthecoloroftomatojuice |
| _version_ |
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