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The retention of vitamin C and development of color in synthetic jellies and marmalade

Creator:

Human, Theunis Paddle

Resource Type:

Dissertation

Full Text:

jam and jelly manufacture and other factors likely to have a bearing upon the vitamin C retention
Strawberry pectin jellies

Creator:

Ruiz, Virginia Tongko

Resource Type:

Masters Thesis

Full Text:

. . . . . ....... . 4 Extraction of Pectinic Acids for Jelly Making . . . . . . . 4 Factors Affecting the Relative
A practical method of commercial jelly manufacture

Creator:

Armand-Ugon, Nelly Ana-Mirta

Resource Type:

Masters Thesis

Full Text:

J©llr» &^S that ttiel |®llf meet eompas^biL© to the etende^d is ehoeen. if the tfiel jelly
Manufacture of jellies and preserves

Creator:

Oregon State College. Agricultural Experiment Station and Litwiller, Earl Milo

Abstract:

Published October 1950. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Technical Report

Full Text:

products. The fruits should be washed, trimmed, and pitted when necessary. To prepare a juice for jelly
Effect of replacement sugars on viscosity of fruit preserves

Creator:

Madsen, Herbert Stanford, 1909-

Resource Type:

Masters Thesis