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Author: J. C. Ripperton
Publisher:
ISBN:
Category :
Languages : en
Pages : 24
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Author: J. C. Ripperton
Publisher:
ISBN:
Category :
Languages : en
Pages : 24
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Book Description
Author: John C. Ripperton
Publisher:
ISBN:
Category : Jelly
Languages : en
Pages : 24
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Author: Hawaii Agricultural Experiment Station
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: J. C. Ripperton
Publisher: Forgotten Books
ISBN: 9780260391803
Category : House & Home
Languages : en
Pages : 34
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Book Description
Excerpt from Application of the Principles of Jelly Making to Hawaiian Fruits Table 1 gives the pectin number and percentage, as well as the Brix hydrometer reading of several guava juices and of one 'juice each Of the poha, grape, and roselle. Table 1. - Comparison of pectin number and pectin per cent in fruit juices. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Maynard Joslyn
Publisher: Elsevier
ISBN: 0323146813
Category : Technology & Engineering
Languages : en
Pages : 537
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Book Description
Methods in Food Analysis Applied to Food Products deals with the principles and the acquired tools of food analysis, emphasizing fruit and vegetable products. The book explains the suitability and limitations of the analytical procedures used for food products, from polarimetry and saccharimetry to colorimetry, spectrophotometry, viscosimetry, acidimetry, and alcoholometry. This volume is organized into 20 chapters and begins with an overview of sampling and preparation and preservation of sample. Under the physical methods, the principles of the more common procedures are discussed together with their application to the analysis of fruit and vegetable products. A brief account of the nature of the products is included. In presenting the chemical methods, the salient chemical properties of the constituent are first considered, focusing on those properties used in analysis, which is then followed by an outline of the chemistry of several of the available methods. Finally a detailed description of one of the methods, usually as applied to fruit and vegetable products, is explained. Some references to microanalytical, bioassay and bacteriological procedures are made. This book is intended for food technologists, chemists, and manufacturers; students; and researchers involved in quantitative analyses; organic and inorganic chemistry; and bacteriology.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 472
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Author: United States. Superintendent of Documents
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 2408
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![Catalogue of the Public Documents of the [the Fifty-third] Congress [to the 76th Congress] and of All Departments of the Government of the United States PDF](https://books.google.com/books/content/images/frontcover/qgKAZ36CvQMC?fife=w80-h100)
Author: United States. Superintendent of Documents
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 2420
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Author: United States. Superintendent of Documents
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 2522
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