Evaluation of the Joslyn and McConnell quantitative methods of determining peroxidase in vegetables
| dc.contributor.author | Wood, Charles Burrell | en |
| dc.contributor.department | Food Technology | en |
| dc.date.accessioned | 2025-12-17T16:48:33Z | en |
| dc.date.available | 2025-12-17T16:48:33Z | en |
| dc.date.issued | 1958 | en |
| dc.description.degree | M.S. | en |
| dc.format.extent | 48 leaves | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.uri | https://hdl.handle.net/10919/139952 | en |
| dc.language.iso | en | en |
| dc.publisher | Virginia Polytechnic Institute | en |
| dc.relation.isformatof | OCLC# 2694610 | en |
| dc.rights | In Copyright | en |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
| dc.subject.lcc | LD5655.V855 1958.W663 | en |
| dc.subject.lcsh | Peroxidase -- Analysis | en |
| dc.subject.lcsh | Vegetables -- Composition | en |
| dc.title | Evaluation of the Joslyn and McConnell quantitative methods of determining peroxidase in vegetables | en |
| dc.type | Thesis | en |
| dc.type.dcmitype | Text | en |
| thesis.degree.discipline | Food Technology | en |
| thesis.degree.grantor | Virginia Polytechnic Institute | en |
| thesis.degree.level | masters | en |
| thesis.degree.name | M.S. | en |
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