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.

Bibliographic Details
Main Author: Burt, Dorthy Farris
Other Authors: Scoular, Florence I.
Format: Others
Language:English
Published: North Texas State Teachers College 1943
Subjects:
Online Access:https://digital.library.unt.edu/ark:/67531/metadc75473/

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