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CHANGE IN VITAMIN C CONTENT DURING THE FROZEN STORAGE OF STRAWBERRY ICE CREAM.

[In Hungarian. / En hongrois.]

Author(s) : RACZ E., MARTON A.

Type of article: Article

Summary

EVALUATION OF VITAMIN C LOSSES DURING STORAGE (34, 126 AND 190 DAYS). ASCORBIC ACID WAS TITRATED BY THIN LAYER CHROMATOGRAPHY OR BY A CHEMICAL PROCESS (DIPYRIDYLE) AT TEMPERATURES OF 268, 263 AND 253 K (-5, -10 AND -20 DEG C). (Bull. bibliogr. CDIUPA, FR., 16, N.7-8, 1982/07-08, 26, 169673.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1983-1056
  • Languages: Hungarian
  • Source: Elelmiszervizsg. Kozl. - vol. 28 - n. 1-2
  • Publication date: 1982

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