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Effect of time, temperature, and level of ascorbic acid fortification on the quality of canned apple juice /

Mahmoud, Mohamed Ibrahim

Abstract Details

1976, Doctor of Philosophy, Ohio State University, Graduate School.
Not Provided (Other)

Recommended Citations

Citations

  • Mahmoud, M. I. (1976). Effect of time, temperature, and level of ascorbic acid fortification on the quality of canned apple juice / [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487001232211605

    APA Style (7th edition)

  • Mahmoud, Mohamed. Effect of time, temperature, and level of ascorbic acid fortification on the quality of canned apple juice /. 1976. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1487001232211605.

    MLA Style (8th edition)

  • Mahmoud, Mohamed. "Effect of time, temperature, and level of ascorbic acid fortification on the quality of canned apple juice /." Doctoral dissertation, Ohio State University, 1976. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487001232211605

    Chicago Manual of Style (17th edition)