コンテンツメニュー

Fujisawa Hiroaki

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Studies on Vitamin C in Tsukemono(Salted Vegetables)-IV : The Influence of Sample Dilution on the Determination of Vitamin C by the 2,4-Dinitrophenylhydrazine Method

下関女子短期大学紀要 Volume 14-15 pp. 25 - 32

published_at 1996

Creators : Wakamoto Yukari Fujisawa Hiroaki Publishers : 下関女子短期大学紀要編集委員会

Studies on Vitamin C in Tsukemono(Salted Vegetables）-III : The Influence of Added Food Additives except Sweetenings on the Determination of Ascorbic Acid by the 2.4-Dinitropheny lhydrazine Meしhod

下関女子短期大学紀要 Volume 14-15 pp. 15 - 23

published_at 1996

Creators : Wakamoto Yukari Fujisawa Hiroaki Publishers : 下関女子短期大学紀要編集委員会

Studies on Vitamin C in Tsukemono(Salted Vegetables）-II : The Analytical Values of Vitamin C Group by the 2,4-Dinitrophenylhydrazine Method and the lnfluence of Added Sweetenings on the Determination of Ascorbic Acid

下関女子短期大学紀要 Volume 13 pp. 43 - 54

published_at 1994

Creators : Wakamoto Yukari Fujisawa Hiroaki Publishers : 下関女子短期大学紀要編集委員会

Studies on Vitamin C in Tsukemono (Salted Vegetables）-I : The Vitamin C Contents of Asazuke(Fresh Vegetables Preserved with Salt and Seasonings) on the Market

下関女子短期大学紀要 Volume 12 pp. 47 - 59

published_at 1993

Creators : Wakamoto Yukari Fujisawa Hiroaki Publishers : 下関女子短期大学紀要編集委員会