Preferences for Canned Orange Juices That Vary in Brix-Acid Ratio (Classic Reprint) PDF Download
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Author: James Arthur Bayton
Publisher: Forgotten Books
ISBN: 9780260626639
Category : Mathematics
Languages : en
Pages : 38
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Book Description
Excerpt from Preferences for Canned Orange Juices That Vary in Brix-Acid Ratio On the third day of testing a juice the respondents were asked to check those items on a list which they thought best described the juice. The items used were based upon prior research on how people describe these canned orange juices. These items were categorized in terms of sweetness, tartness or sour ness, body or consistency, direct com parison with the taste of fresh orange juice, tinniness, and artificiality. 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: James Arthur Bayton
Publisher: Forgotten Books
ISBN: 9780260626639
Category : Mathematics
Languages : en
Pages : 38
Get Book Here
Book Description
Excerpt from Preferences for Canned Orange Juices That Vary in Brix-Acid Ratio On the third day of testing a juice the respondents were asked to check those items on a list which they thought best described the juice. The items used were based upon prior research on how people describe these canned orange juices. These items were categorized in terms of sweetness, tartness or sour ness, body or consistency, direct com parison with the taste of fresh orange juice, tinniness, and artificiality. 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: James Arthur Bayton
Publisher:
ISBN:
Category : Canned orange juice
Languages : en
Pages : 32
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Book Description
Author: James Arthur Bayton
Publisher:
ISBN:
Category : Canned orange juice
Languages : en
Pages : 0
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Book Description
Author: United States. Bureau of Agricultural Economics
Publisher:
ISBN:
Category : Orange juice
Languages : en
Pages : 27
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Book Description
Author: United States. Bureau of Agricultural Economics. Division of Special Surveys
Publisher:
ISBN:
Category : Consumers' preferences
Languages : en
Pages : 30
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Book Description
Author: United States. Bureau of Agricultural Economics
Publisher:
ISBN:
Category :
Languages : en
Pages : 16
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Book Description
Author: Hugh Parks Bell
Publisher:
ISBN:
Category : Canned grapefruit juice
Languages : en
Pages : 36
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Book Description
Author: Hugh Parks Bell
Publisher: Forgotten Books
ISBN: 9780428727413
Category : Business & Economics
Languages : en
Pages : 38
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Book Description
Excerpt from Preferences for Canned Grapefruit Juices The universe sampled was all of the households within the city limits of Indianapolis, Ind. An area probability sample to yield households was drawn. To be eligible each household had to have some type of refrigeration. 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: Jasper Woodroof
Publisher: Springer Science & Business Media
ISBN: 9401173850
Category : Science
Languages : en
Pages : 680
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Book Description
• use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" • continued use of fruits in cereals, salads, cakes, pies, and other com binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and dehy drated apples, pears, peaches, and apricots, bananas are available in flakes, slices, and granules; pineapple and other tropical fruits also are available in new forms. Another low-moisture product is apple fiber sol ids, consisting of cell wall material (cellulose, hemicellulose, lignin, and pectin) and apple sugars. Low-moisture forms of other fruits are becom mg more common. Commercial Fruit Processing is a companion volume to Commercial Vegetable Processing, also edited by B. S. Luh and J. G. Woodroof; both are being updated and revised simultaneously. Grateful acknowledgments and thanks go to contributors who wrote in their own area of expertise on commercial fruit processing. Credit also goes to more than a dozen commercial companies and individuals who supplied photographs, charts, tables, and data from commercial opera tions. Thanks also to Ann Autry who typed, corrected, and edited the manu script; and to Naomi C. Woodroof, my wife, for assisting in research.
Author: Dave Arnold
Publisher: W. W. Norton & Company
ISBN: 0393245853
Category : Cooking
Languages : en
Pages : 893
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Book Description
Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like. Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.
