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1939•Journal of the American Dietetic AssociationRequires access

The Influence of Pasteurization on the Ascorbic Acid (Vitamin C) Content of Certified Milk1

Arthur D. Holmes, Francis Tripp, ELMER A. WOELFFER, G. Howard Satterfield

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Key concepts: Ascorbic acid, Pasteurization, Food science, Vitamin C, Dehydroascorbic acid, Chemistry, Vitamin, Biochemistry

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The Influence of Pasteurization on the Ascorbic Acid (Vitamin C) Content of Certified Milk1 — Research Paper | ScholarLens