Effect of Time, Temperature, and Fortification Level on the Retention of Ascorbic Acid in Fortified Tomato Juice
Institution: | The Ohio State University |
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Department: | Horticulture and Crop Science |
Degree: | PhD |
Year: | 1972 |
Record ID: | 1584351 |
Full text PDF: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1227207050 |