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Filtering by: Creator Yang, Ho-Ya, 1912- Degree Level Master's

The effect of dextrose upon weight and volume in the manufacture of maraschino-type cherries

Creator:

Yang, Ho-Ya, 1912-

Abstract:

Ten, twenty, and thirty percent of dextrose were used in place of sucrose to preserve the Maraschino-type cherries because of the expectation that the smaller sized molecules would enter the cherry tissue more readily and thus increase the weight and volume of the fruit. Other samples, sucrose and percent dextrose...

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF TJI OF Ho-ya Yang L.. S. Food Industries