Comparison of the sodium 2,6-dichlorobenzenoneindophenol and the diazotized 4-methoxy-2-nitroaniline colorimetric methods for determining reduced ascorbic acid content of frozen peas
Publisher: Kansas State University
Published: 1961
Language: eng
Number of pages: 47
Subjects: Food--Analysis; Frozen peas.
Description: This volume was digitized and made accessible online due to deterioration of the original print copy.