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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.

Identiferoai:union.ndltd.org:unt.edu/info:ark/67531/metadc75473
Date08 1900
CreatorsBurt, Dorthy Farris
ContributorsScoular, Florence I., Johnson, Mary Louise
PublisherNorth Texas State Teachers College
Source SetsUniversity of North Texas
LanguageEnglish
Detected LanguageEnglish
TypeThesis or Dissertation
Formativ, 59 leaves, Text
CoverageUnited States - Texas - Denton County - Denton
RightsPublic, Copyright, Copyright is held by the author, unless otherwise noted. All rights reserved., Burt, Dorthy Farris

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