The ascorbic acid content of evaporated milk has been investigated by Meulemans and de Haas (9), who concluded that the canned product contains as much vitamin C as does "prepared" fresh milk. These workers apparently used a direct titration procedure with 2,6-dichlorobenzenoneindophenol and obtained data ranging from 20 to 30 rag. per liter of ascorbic acid in evaporated milk reconstituted to a fluid basis.
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Doan et al. (1943) studied this question.
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