The Ascorbic Acid Content of Orange Marmalade Made With and Without Commercial Pectin
The purpose of the present study is to determine the ascorbic acid values of orange marmalades made with and without commercial pectin; and to compare these values with those obtained by testing random samples of home and commercial prepared orange marmalades.
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| Format: | Others |
| Language: | English |
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North Texas State Teachers College
1943
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| Online Access: | https://digital.library.unt.edu/ark:/67531/metadc75473/ |