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ETD Abstract Container

Abstract Header

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

Pope, Gerald Gene
http://rave.ohiolink.edu/etdc/view?acc_num=osu1227207050

Abstract Details

1972, Doctor of Philosophy, Ohio State University, Horticulture and Crop Science.
Dr. Wilber A. Gould (Advisor)
97 p.

Recommended Citations

Citations

  • Pope, G. G. (1972). Effect of Time, Temperature, and Fortification Level on the Retention of Ascorbic Acid in Fortified Tomato Juice [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1227207050

    APA Style (7th edition)

  • Pope, Gerald. Effect of Time, Temperature, and Fortification Level on the Retention of Ascorbic Acid in Fortified Tomato Juice. 1972. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1227207050.

    MLA Style (8th edition)

  • Pope, Gerald. "Effect of Time, Temperature, and Fortification Level on the Retention of Ascorbic Acid in Fortified Tomato Juice." Doctoral dissertation, Ohio State University, 1972. http://rave.ohiolink.edu/etdc/view?acc_num=osu1227207050

    Chicago Manual of Style (17th edition)

osu1227207050
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© 1972, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.