共 50 条
- [1] THE DETERMINATION OF ASCORBIC ACID IN THE PRESENCE OF FERROUS SALTS, WITH PARTICULAR REFERENCE TO CANNED FOODSCHEMISTRY & INDUSTRY, 1950, (06) : 108 - 108BROWN, FADAM, WB
- [3] THE DETERMINATION OF ASCORBIC ACID IN CANNED FOODS CONTAINING FERROUS IRONCHEMISTRY & INDUSTRY, 1952, (01) : 17 - 18PARKINSON, TL
- [4] DETERMINATION OF ASCORBIC ACID IN PRESENCE OF FERROUS AND STANNOUS SALTSJOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1966, 49 (04): : 800 - &PELLETIE.OMORRISON, AB
- [5] Tin salts in canned foods of low acid content, with special reference to canned shrimpJOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY-US, 1911, 3 : 832 - 834Bigelow, WDBacon, RF
- [6] NUTRITIVE VALUE OF CANNED FOODS - DETERMINATION OF ASCORBIC ACID OF FRESH GREEN PEASINDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1945, 17 (08): : 531 - 531VAVICH, MGSTERN, RMGUERRANT, NB
- [7] PREDICTION OF THIAMINE AND ASCORBIC ACID STABILITY IN STORED CANNED FOODSFOOD TECHNOLOGY, 1949, 3 (05) : 148 - 151FREED, MBRENNER, SWODICKA, VO
- [8] THE INFLUENCE OF FERROUS IRON IN THE DETERMINATION OF ASCORBIC ACIDAUSTRALIAN JOURNAL OF EXPERIMENTAL BIOLOGY AND MEDICAL SCIENCE, 1947, 25 (01): : 17 - 23HUELIN, FESTEPHENS, IM
- [9] STABILITY OF ASCORBIC ACID IN PRESENCE OF FERROUS + FERRIC IONSJOURNAL OF PHARMACEUTICAL SCIENCES, 1964, 53 (10) : 1286 - &UPRETY, MCRAO, VKM
- [10] TURBIDIMETRIC DETERMINATION OF ASCORBIC-ACID IN FOODSJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (03) : 609 - 610RALLS, JW