Evaluation of the Joslyn and McConnell quantitative methods of determining peroxidase in vegetables

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dc.contributor.authorWood, Charles Burrellen
dc.contributor.departmentFood Technologyen
dc.date.accessioned2025-12-17T16:48:33Zen
dc.date.available2025-12-17T16:48:33Zen
dc.date.issued1958en
dc.description.degreeM.S.en
dc.format.extent48 leavesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttps://hdl.handle.net/10919/139952en
dc.language.isoenen
dc.publisherVirginia Polytechnic Instituteen
dc.relation.isformatofOCLC# 2694610en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1958.W663en
dc.subject.lcshPeroxidase -- Analysisen
dc.subject.lcshVegetables -- Compositionen
dc.titleEvaluation of the Joslyn and McConnell quantitative methods of determining peroxidase in vegetablesen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Technologyen
thesis.degree.grantorVirginia Polytechnic Instituteen
thesis.degree.levelmastersen
thesis.degree.nameM.S.en

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